ROAST STICKY CHICKEN (Jeanie)

1 t white pepper
4 t salt
1/2 t garlic pwder
2 t paprika
1/2 t black pepper
1 t cayenne pepper
1 large roasting chicken
1 t onion pwder
1 c onion, chopped
1 t thyme

Thoroughly combine all spices. Remove giblets from chicken, clean the cavity and rub dry.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed
and down deep into the skin. Place cut up onion inside the cavity and put entire chicken into
a freezer bag. Freeze.

COOKING DAY: Completely thaw out chicken. Place in a shallow baking pan or roasting rack andbake, uncovered, at 250 degrees for 5 hours. After every hour, baste thoroughly. The more you baste, the more golden brown the chicken will be. Ignore the pop-up timer, if the chicken has one.

Let chicken rest about 10 min before carving.