Subj : St. Timothy 02
To   : All
From : Dave Drum
Date : Mon Apr 05 2021 12:27:02

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broasted Chicken *
 Categories: Poultry, Herbs, Chilies
      Yield: 6 Servings
 
      4 ts Salt
      2 ts Paprika
      1 ts Onion powder
      1 ts Dried thyme
      1 ts Ground white pepper
      1 ts Cayenne pepper
    1/2 ts Ground black pepper
    1/2 ts Garlic powder
      2 lg Onions; quartered
      4 lb Whole chicken
 
  "Ever wish you could get that restaurant style broasted
  chicken at home?" - Well, this ain't it - UDD
  
  * Leave the "B" off of "Broasted" to be accurate - UDD
  
  In a small bowl, mix together salt, paprika, onion powder,
  thyme, white pepper, black pepper, cayenne pepper, and
  garlic powder. Remove and discard giblets from chicken.
  (Reserve giblets for a cook's treat - UDD)
  
  Rinse chicken cavity, and pat dry with paper towel. Rub
  each chicken inside and out with spice mixture. Place 1
  onion into the cavity of each chicken. Place chickens in a
  resealable bag or double wrap with plastic wrap.
  
  Refrigerate overnight, or at least 4 to 6 hours.
  
  Set oven @ 250+|F/120+|C.
  
  Place chicken in a roasting pan. Bake uncovered for 5
  hours, to a minimum internal temperature of 185+|F/85+|C
  Let the chicken stand for 10 minutes before carving.
  
  (Got to be kidding on that time. I want my chicken done
  but not dried to dust - UDD)
  
  By Timothy J Higgins-Eva on June 29, 2010
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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