Tuesday, July 31, 2012
Slow Roasted Chicken
What is it about slow roasting a chicken, that brings out such an amazing flavor, and becomes so tender it practically falls apart. I cooked a chicken this way, once, without any seasonings, and it still had that wonderful flavor. The whole house becomes filled with a Thanksgiving turkey-like aroma. The taste reminds me of those rotisserie chickens you buy at the market.
It's cooked in a roaster on a rack. If you don't have a roaster with a lid, and a rack. Wad up 1-1/2 inch balls of aluminum foil, and tuck them under your chicken, to keep it from boiling in it's own juices. then cover the pan with a sheet of aluminum foil, to let the juices steam the chicken. I don't actually use a recipe, I just oil or butter a chicken, then sprinkle on a little of these seasonings, and rub them in.
sweet smoked paprika
Bake the chicken at 300* for about 3-1/2 hours.
Remove the lid or aluminum foil, turn the oven to 375* and bake another 30 minutes. Cool 10 minutes before serving.