Combine all spices. Remove giblets from chicken, clean and dry it
with paper towels inside and out. Rub the spices into the chicken
inside and out.
Place in ziploc bag, seal. Use right away or refrigerate overnight or
freeze. Option...when ready to roast chicken, stuff cavity with
onions, and place in crock pot (or shallow roasting pan if using
oven).
For crock pot place on LOW and cook all day.
For oven roasting, roast uncovered at 250 degrees for 5 hours.
After first hour, baste chicken every 30 minutes with pan juices.
The chicken will become golden brown with carmelized juices. Let
chicken rest 10 minutes before carving.
Originally Submitted
5/3/2011
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