2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon thyme
1 teaspoon fresh spices (rosemary, oregano, etc.) – 1 teaspoon of each
1 teaspoon fresh ground black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all of your spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Chop onion. Rub the spice mixture into the chicken, both inside and out, making sure that it is evenly coated and down deep into the skin. Add some onion to the bottom of the crock pot….add remaining onion to the inside of the bird. When ready to cook the chicken place it in the slow cooker BUT DO NOT ADD ANY LIQUID. As the cooking process goes along it will produce it’s own juices. Cook on LOW for 8 to 10 hours and it will be falling off the bone tender.
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