ROASTED CHICKEN

Steps:

• 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.
• 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.
• Preheat oven to 250 degrees F (120 degrees C).
• 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.
• This is from foodsafety.gov.
• Poultry:.
• Chicken & Turkey, whole.
• 165.
• Poultry breasts, roasts.
• 165.
• Poultry thighs, legs, wings.
• 165.
• Duck & Goose.
• 165.
• Stuffing (cooked alone or in bird).
• 165.