sunday dinner

Okay, I've been grazing in the kitchen before finally going to bed, and just have to share this recipe. It's for an amazing roast chicken, of the melt in your mouth variety. Of the you'll save the broth for something special variety. Of the it's too bad I choked to death eating it too fast because it was so delicious and now I wont be able to finish it variety. Really, it's that good. Normally I worry about overstating how good something is and setting my listener or reader up for disappointment, but not this time.

Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper 1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions:
1. 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. 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.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

The recipe comes from Allrecipes.com, and there is a version for turkey somewhere there that was so good that our family actually ate the whole bird before it spoiled.