STICKY CHICKEN ****

2 tsp. salt
l tsp. paprika
3/4 tsp. cayenne pepper
l/2 tsp. onion powder
l/2 tsp. thyme
l/2 tsp. white pepper
l/2 tsp. garlic powder
l/4 tsp. black pepper
l 3-lb. chicken
l cup chopped onions
In a small bowl, thoroughly combine the dry ingredients. Rub the
mixture into the chicken, inside and out, making sure it is evenly
distributed and down deep into skin. Place chicken into a resealable
plastic bag, seal, and refrigerae overnight. When reay to roast the
chicken, stuff chicken cavity with onions and roast, uncovered, at
250 for about 5 hours. (NO< THIS IS NOT A MISTAKE!) Baste occassly with pan juices or until they start to caremalize on bottom of pan and chicken is golden brown. Serves 4. DO NOT USE LARGE CHICKEN FOR THIS RECIPE. IT MUST BE ONLY THREE LBS. IF YOU NEED MORE, ROAST TWO CHICKENS. MAKE SURE CHICKEN IS DRIED THOROUGHLY BEFORE COVERING WITH SPICES1 Prodigy FOUR HOURS WOULD PROBABLY BE ENOUGH FOR A THREE POUNDER BUT IF YOU USE A FOUR POUNDER (nO LARGER) FOUR TO FIVE HRS. WOULD DO IT.