Slow roasting a perfect chicken
Wednesday, January 20, 2010 at 03:44PM Our pasture-raised chicken is delicious! Cooking it the proper way ensures that our chicken will be moist, tender, and the best chicken you’ve ever had! Since chickens raised out on pasture yield a much leaner meat, slow and low roasting is the key.
I have found that investing in a good enameled cast iron French oven with a self-basting lid (like this one) to be invaluable in roasting chicken, pork, and beef.
Chicken, 4-5 lbs
1 cup of water
½ cup Extra Virgin Olive Oil
Salt, Pepper, Garlic
Use a thawed chicken. Preheat oven to 275 degrees. Pour water in the bottom of the pot. Coat your chicken with 1/2 cup of olive oil making sure to rub some of the oil in the chest cavity of the chicken as well. After the chicken is coated well with olive oil, rub the seasonings on the skin. Place lid on your pot and roast in the oven on 275 degrees for about 3 to 4 hours- check on chicken every hour or so and baste with the broth in the bottom of the pot. Cook until chicken has nice golden skin and the internal temperature has reached 170 degrees F. Let chicken rest for about 10 minutes before slicing and serving.
You can get really creative with this basic recipe. Ingredients and flavor combinations that would be wonderful to add would be….
Place veggies like carrots, celery, onions, and red potatoes in the roasting pan with your chicken.
Slice a lemon in half and place the lemon with some rosemary sprigs in the chest cavity.
Slice an onion in half and place that in the chest cavity.
Try adding honey on the skin for a sweet crispy flavor.
Spice it up by slicing a lime in half and stuff the chest cavity with lime and cilantro. Coat the skin with Mexican-flavored seasonings.
The possibilities are endless.
Enjoy!
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Is there a trick to grilling the chicken wings? We try to cook low and slow but have had such bad luck with the chicken being tough.
@Robbie, try brining the wings for an hour before grilling. That should help keep the meat moist and tender. A simple brine can be made with 40g of salt and 50g of sugar per liter or water, then you can add other elements like lime juice or pepper. Search online for details and examples.
Can you share the recipe for your broccoli salad? Looks yummy.