Whole Chicken

When you grow your own chickens, or purchase pasture raised chickens, they come whole. When we process our chickens, we cut some up, and leave the rest whole.

Here is a great recipe. I got it off the internet, but don't know where.

Roast Sticky Chicken

Thaw a whole chicken and the day before roasting mix these spices up and rub all over the chicken, inside and out, making sure it is evenly distributed and deep down in the skin.

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

Rebag the chicken and refrigerate overnight.

When ready to roast, stuff the cavity with onions, and place in a shallow baking pan. Roast uncovered, 250 degrees for 5 hours. After the first hour you can baste every half hour with the pan juices, I never do.

The meat is moist and flavorful. The bones and skin make a wonderful broth.

After I pick the meat from the carcass, I throw the bones into the crock pot with onions, celery, carrots and water to make flavorful broth.

Enjoy