Slow Roast Chicken

1 whole chicken
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon poultry seasoning
2 teaspoons paprika
1 teaspoon celery salt
3 teaspoons seasoning salt

Thoroughly combine seasoning Remove giblets and neck from chicken cavity and save for making stock. Wash the chicken inside and out. Rub spice mixture under the chicken skin, on the chicken skin and whatever's left place inside the chicken. Cover and refrigerate overnight.

Preheat oven to 250°. Take chicken out of refrigerate and stuff the cavity with 1 to 2 ribs of celery and 1/2 to 1 cup of onion, depending on size of chicken. Place in a glass baking dish breast side down. I add about 1/2 cup of water, but it's not necessary. Bake in oven uncovered for 5 hours basting throughout. If your bird has a pop-up timer, ignore it.

Let chicken rest 5 to 10 minutes to allow the juices to remain in the meat prior to cutting. Enjoy!

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