Ingredients
3 -4 lbs whole chickens
1/2 cup butter
1 tablespoon seasoning salt
2 teaspoons cayenne pepper
1 sweet onion
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F
Steam + convection — bread with perfect crust, sous vide, reheating
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F
Steam + convection — bread with perfect crust, sous vide, reheating
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Rinse chicken and set on a plate of paper towels and pat all over with paper towels to dry. Melt butter. Brush half of the butter onto the chicken. Using your hands, rub the seasoned salt and cayenne pepper all over the chicken paying special attention under the skin and the inside. Use all seasoning. Pour the rest of the butter on top being careful to not lose any seasoning. Quarter and onion and stuff it in the cavity. Bake at 450 for about 20-25 minutes and then finish cooking at a reduced temperature of 400 for 40-50 minutes. Time depends on size of chicken. Serve whole or cut up!