2 whole chickens, 4 1/2- 6 lbs Ground garlic Tony Chachere's (I actually prefer 'More Spice') Water mister
Preheat oven to 200°, 225° if convection. Many convection ovens raise the temp 25° when running the fan... Go figure! Fill a large crockpot with water, turn on low. Grease broiler pan and grate/cover. I use olive oil in case we choose to make gravy. Cut and wet cooking twine for legs and wings.
Clean and discard innards (unless you actually LIKE that stuff), remove excess fat and miscellaneous glands from carcass. Clip wings at last joint (non edible part). Pat bird dry. Starting from the back (bottom), coat liberally with garlic, then HEAVILY with Tony' s. Take care to pack it in on the inside of the wings, and around the legs. Lightly mist the Tony's with water to help set the salt. Tie up wings and legs, place on pan. Repeat on 2nd bird.
Insert oven thermometer in breast meat, bake for 4 to 4 1/2 hours, until thermometer reads 165° Remove from oven, let cool for about 30-45 minutes to retain more of the juice.
Empty the water from the preheated crockpot. Cut up the chicken, placing meat AND skin in the crackpot. Separate legs & thighs, leave the skin on them for us folks who like it HOT. Leave it in the crackpot to flavor to the white meat for a few minutes before serving. Alternatively, if cooking for the next day, place it all in baggies and put it in a crackpot on warm about 3 hours before serving.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 209 (7%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 115mg||35 %|
|Sodium 8899.3mg||307 %|
|Potassium 445.9mg||12 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 8.9g|
|Protein 30.9g||44 %|
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Calories per serving: 2985
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