Ingredients
3 to 3½ lbs Chicken (Whole)
3 tbsp of Aunt May’s No Pepper Seasoning   
1 tbsp of Cooking Oil
3 tbsp of Vinegar
2 level tsp of salt
4 cups full of water
1 tbsp of Aunt May’s Yellow Pepper Sauce *Optional

Method
1.  Clean chicken thoroughly.
2.  Make small cuts of two inches in length on the inside of breast of chicken, legs and thighs.
3.  Add vinegar and salt into the water, stir until dissolved.
4.  Place chicken into solution ½ hour to soak.
5.  Remove chicken and wash off solution thoroughly under tap letting any excess water drain off.
6.  Rub the mixture of Aunt May’s Seasoning and oil into the cuts made and rub the remaining seasoning mixture into the inside of chicken and the outside as well.
7.  If preferred rub tablespoon of Aunt May’s Pepper Sauce over the chicken.
8.  Put the chicken into a container covered with foil paper or lid.  For best results leave over night or for 12 hours.
9.  Preheat oven at 300 degrees pH for five minutes.
Put chicken into a dish or pan and cover with foil paper and leave to bake for 1½ hours, check chicken at 1¼ hours and pour off the liquid produced by the chicken.
10. When chicken is fully cooked carry heat to 350 pH.
11. Remove foil paper and leave for 5 – 10 minutes until golden brown.
13. Remove and leave to cool.