Slow Roasted Whole Chicken Recipes

SLOW ROASTED CHICKEN

Steps:

• Preheat oven 300°F.*
• Combine kosher salt, garlic, pepper, and paprika into a small bowl.
• Rinse out cavity and pat dry chicken with paper towels.
• Transfer the sliced onion on a baking sheet and spread it out to accommodate the size of the bird. The chicken will be resting on the onions to absorb flavor, but you also want to roast/blacken the onions to get unbelievable flavorful crunchy onions.
• Sprinkle the cavity with a few good pinches of seasoning.
• Lay the chicken on top of the onions back facing up.
• Drizzle the chicken and onions with olive oil. Rub the chicken all around back with oil.
• Sprinkle the chicken with 1/2 of the remaining seasoning.
• Flip chicken breast side up.
• Drizzle the top of the chicken with more olive oil and rub it in. Get into the crevices.
• Sprinkle the chicken with remaining seasoning.
• Place in a preheated 300° oven for 3 hours. Temperature should read 165° when inserted on thickest part of thigh without touching bone. The time can be checked after 3 hours.
• Remove the chicken. Use a spoon to scoop up the juices and drizzle it over the chicken.
• Rest ten minutes before carving. You probably won't need a knife. It falls off the bone. Serve with the onions. Unbelievable!
• Enjoy!

SIMPLE SLOW ROAST CHICKEN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

SLOW ROASTED WHOLE CHICKEN

Steps:

• In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
• Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
• Rub the chicken all over with oil.
• Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
• Rub the outside of the chicken all over with the spice mixture.
• Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
• Set oven to 275°F.
• Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
• Bake uncovered for about 4-1/2 hours or until very tender.
• Tent the cooked chicken with foil and let rest 15 minutes before carving.

SLOW-COOKER ROAST CHICKEN

Steps:

• Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.