Roasted Chicken

Directions

1. 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.
2. 2
   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.
3. 3
   Preheat oven to 250 degrees F (120 degrees C).
4. 4
   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.
5. 5
   This is from foodsafety.gov.
6. 6
   Poultry:
7. 7
   Chicken & Turkey, whole.
8. 8
   165.
9. 9
   Poultry breasts, roasts.
10. 10
    165.
11. 11
    Poultry thighs, legs, wings.
12. 12
    165.
13. 13
    Duck & Goose.
14. 14
    165.
15. 15
    Stuffing (cooked alone or in bird).
16. 16
    165.