Roast Crispy Chicken

• 3 -5 lbs fryer chickens
• 1 (4 ounce) package crab boil (This spice and herb blend is also marketed as "pickling spice)
• 2 tablespoons salt
• 1 small onion (optional)
• 2 -3 dashes hot sauce

1. Boil all but the chicken in 1 qt.
2. water for 20 minutes.
3. Allow to cool and pour into pot large enough to hold the entire chicken.
4. Add the chicken and enough cold water to cover.
5. DO NOT PUT THE CHICKEN IN WARM OR HOT BRINE.
6. Cover and refrigerate 24 hours.
7. Drain and pat the chicken dry, removing any of the spice-pak contents.
8. Roast, uncovered in 350 degree oven for 60-80 minutes, depending on the weight.

chickens, crab boil, salt, onion, hot sauce

Taken from www.food.com/recipe/roast-crispy-chicken-16992 (may not work)