4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices.
Remove giblets from chicken, clean the cavity well
and pat dry with paper towels. Rub the spice mixture
into the chicken, both inside and out, making sure it
is evenly distributed and down deep into the skin.
Place in a resealable plastic bag, seal and
refrigerate overnight.

OVEN BAKING INSTRUCTIONS
When ready to roast chicken, stuff cavity with onions,
and place in a shallow baking pan. Roast, uncovered, at
250F degrees for 5 hours. After the first hour, baste
chicken occasionally (every half hour or so) with pan
juices. The pan juices will start to caramelize on the
bottom of pan and the chicken will turn golden brown.
If the chicken contains a pop-up thermometer, ignore
it. Let chicken rest about 10 minutes before carving.

CROCK POT INSTRUCTIONS
Stuff the chicken with the onions; place in the
crockpot and set to Low all day long. You can make
gravy from the juices if you want.