Whole Roasted Chicken

 4 to 6 lb whole chicken
1 tsp sugar
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp cinnamon
5 cloves garlic
2 apples
2 potatoes
1 sweet onion
1 cup of white wine

In a bowl mix salt, cloves, nutmeg, allspice, and cinnamon and rub mixture on chicken.
Cover chicken and place in fridge for 24 hours.
Preheat oven to 500 degrees.
Stuff chicken cavity with mix of potatoes, garlic, and onion.
Place chicken breast side down in roasting pan.
Add apple slices, potato, onion, and white wine.
Roast in preheated oven for 15 minutes.
Reduce heat to 450 and roast for another 15 minutes.
Baste chicken with pan drippings and reduce heat to 425.
Continue roasting for another 30 minutes or internal temperature of 180 degrees.

Sometimes I like to add pears and a few other things to the mix.
This pairs well with pan-roasted asparagus and Pinot Grigio.

I'm actually going to make this recipe in a couple of weeks and adapt it for the crock pot and eliminate some of the extras. I think we're going to serve it with the asparagus and maybe a nice sweet relish type salsa and some rice.