Anyway, if you get a chicken and season it to your liking and place it on the steamer rack and add the dripping bowl under and the lid on top you can cook a whole chicken (15 minutes a pound) and it turns out juicy and just as tasty as the one you pay much more for already cooked.

It is a good investment. I use it often.

2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 (5 lb) chicken
1 cup onions, chopped

In large bowl combine all of the spices.
Remove giblets from chicken, clean cavity and pat the chicken dry.
Place the chicken in the large bowl with spices.
Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.
Place chicken in resealable plastic bag (or use your foodsaver).
Seal and refrigerate overnight.
When ready to roast the chicken, preheat oven to 250.
Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.
Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).
After 2 hours, start basting with the juices in the pan every 30-45 minutes.
In the last hour of cooking, flip the chicken breast side up to get an even colour.