Wonderful flavor, fall off the bone doneness and exceptionally juicy. First time. I used about 3/4 of the full rub recipe on one 4.5 pound chicken. I used cooking string and toothpicks to hold the legs together and close up the chicken cavity after thoroughly rubbing the chicken outside, in the cavity and under the skin. I put one white onion (quartered) and a heaping teaspoon of minced garlic into the cavity and used three plastic grocery bags to seal the chicken and marinated overnight. I cooked the chicken at 250 F for 4 hours, 30 minutes checking the temperature at 3 hours, 30 minutes (166 F), 3 hours, 50 minutes (169 F), 4 hours, 10 minutes (171 F) and 4 hours, 30 minutes (174 F) and let stand for 15 minutes. I used a large roasting pan with rack to roast the chicken and then boiled the drippings with 12 ounces of chicken broth and one tablespoon of cornstarch for gravy served over the chicken and garlic mashed potatoes. Thank you Sue Rogers for a wonderful recipe!
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