- (2) MEDIUM Whole Chicken
- (2) Onions, quartered
- (4 t.) Sea Salt
- (2 t.) Paprika
- (1 t.) Onion powder
- (1 t.) Thyme, dried
- (1 t.) White pepper (optional)
- (1/2 t.) Cayenne pepper
- (1/2 t.) Black pepper
- (1/2 t.) Garlic powder
In small bowl, combine spices. Rinse and pat dry chicken. Rub chicken inside and out with spices. Place one onion in cavity of each chicken. Place in resealable bag or double wrap in plastic wrap. Place in fridge 4-6 hours or overnight. If low on time, use right away.
Preheat oven to 250 degrees Fahrenheit. Place chickens in a roasting pan and bake, uncovered, for 5 hours, to a minimum internal temperature of 180 degree Fahrenheit.
Let stand 10 minutes before carving. Enjoy!
Be sure to save everything left in the pan after you are finished!! This recipe makes the most savory bone broth!