4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken or 4 small Cornish hens
2 large onions, peeled and quartered

In a sm bowl, thoroughly combine all the spices. 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's evenly distributed and down deep into the skin. Place in a resealable plastic bag and refrigerate overnight.

Crockpot: Remove from refrigerator and stuff cavity with onions. Cook on low 8 to 10 hours and it will be falling off the bone tender.
Oven: When ready to roast chicken, stuff cavity w/onions and place in a shallow baking pan. roast, uncovered, at 250F (yes, you read correctly!) for 5 hours. After the first hour, baste chicken
occasionally (every half hour or so) with pan juices (It may take a while to have pan juices, that's okay).
If the chicken contains a pop-up thermometer, ignore it. Remove chicken from oven when inside temperature reaches 170 degrees. Let chicken rest about 10 minutes before carving.