2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 onions, quartered
1 teaspoon minced garlic
1 (4 pound) whole chickens
1.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
2.Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel.
3.Rub chicken inside and out with spice mixture. Place 1 onion and garlic into the cavity of chicken.
4.Place chicken in a resealable bag or double wrap with plastic wrap Refrigerate overnight, or at least 4 to 6 hours.
5.Preheat oven to 250 degrees F6.Take out of bags Place chicken in a roasting pan.
7.Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees
8.Let the chickens stand for 10-15 minutes before carving.
1 can chicken broth
1 1/2 T corn starch
any juices from the cooked chicken
1. Mix together the chicken broth and cornstarch in mixer so there are no lumps
2. pour into pan and bring to a boil
3. Add chicken juice and also a few small pieces of chicken
4. reduce heat and simmer until thickened stirring constantly with wisk.