Need to start the night before serving chicken Roast Sticky Chicken One large roasting chicken 1 cup Chopped Onion 1 stalk Chopped Celery Rub 4 teaspoons salt 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon ground thyme 1 teaspoon white pepper 1/2 teaspoon garlic powder 1/2 teaspoon black pepper In a small bowl, thoroughly combine all spices to make the rub. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a zip-lock plastic bag, seal and refrigerate overnight. You can freeze the chicken at this point if you want to cook and serve at a later date. When ready to roast chicken, stuff cavity with onions and celery and place in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every 1/2 hour or so) with pan juices. (My chickens never make enough juice to baste with but they still turn out very juicy). The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.