Ingredients:
1 tsp salt (4 Condiments)
1 tsp paprika (2 Condiments)
1/2 tsp onion powder (1 Condiment)
1/2 tsp tsp dried thyme ( 1/2 Condiment)
1/4 tsp cayenne pepper (1/2 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
4 to 5 pound chicken
1 celery stalk, cut into 2 inch pieces
Directions:
In a small bowl, mix all the spices together. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towels. Rub chicken inside and out with spice mixture. Also, rub some spice mixture under the skin above the breast meat as well by loosening the skin at the top of the chicken. Place celery inside chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 to 6 hours.
Preheat oven to 250 degrees. Place chicken in a roasting pan. Bake uncovered for about 3 hours, to a minimum internal temperature of 180 degrees. Two (4 lb) chickens should take 5 hours. Let the chicken stand for 10 minutes before carving.
Total recipe is 9 Condiments
I usually get about 4 Servings which would be 2.25 Condiments per Serving
