4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken,
clean the cavity well and pat dry with paper towels. Rub the spice mixture into
the chicken, both inside and out, making sure it is evenly distributed and down
deep into the skin. Place in a resealable plastic bag, seal and refrigerate
overnight.
When ready to cook chicken put the onions into the cavity, put the chicken
into the crock pot and do not add any liquid. As the cooking process goes on
it will produce its own juices. Cook on LOW for 8 to 10 hours and it will be
falling off the bone tender.
