1. Preheat oven to 325°F. 2. Make sure the giblets and neck are removed from the chickens cavity before starting. 3. On a cutting board have the chicken breast down. 4. With meat cutters or a sharp knife cut the chicken length wise threw the ribcage. 5. You should now be able to flatten out the whole chicken. 6. In a strainer pour half the vinegar over the skin of the chicken. then pour the remainder of the vinegar over the interior of the chicken. 7. Rinse the chicken in COLD water. 8. Pat dry. 9. Put the chicken aside. 10. In a food processor. grate the onion then mix in the salt, black pepper and thyme. 11. In a roasting pan place the chicken breast side down. 12. Spoon about 1/3 of the onion mixture onto the under side of the chicken and spread it out evenly. 13. Turn the chicken over. 14. Lift the skin of the chicken and spoon in the remainder of the onion mixture. again try to even out the onion distribution as much as possible. 15. Pour some water in the base of the roasting pan to prevent the chicken from drying. (you may add more later if you feel the chicken needs it). 16. Place the chicken in the oven for 90 minutes or until golden brown all over and the juices run clear. 17. Once the chicken is cooked all the way through allow it to rest for 15 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
