Slow roast chicken

Everybody loves chicken, especially chicken that’s moist and so tender that the meat just falls off from the bone and to achieve this isn’t that hard! Just takes a bit of time to cook and the end result is this:

The recipe’s quite simple, I found this in a forum I visit rather often and you’ll need the following:

  • 1 whole chicken, get a bigger one, mine was about 1.5kg.
  • 1.5 tbspn salt
  • 1 tspn white pepper
  • 1 tspn freshly cracked black pepper
  • 2 tbspn hot paprika
  • 1/2 tbspn cayenne pepper
  • 1/2 tbspn chilli powder or flakes
  • 1 tspn Mixed herbs (just the one in the shakers will do)
  • 1 onion (cut into 6)
  • 2 cloves of garlic
  • A meat thermometer, a digital one is great.

To make this all you need to do is:

1. The night before or at least 6 hours before cooking,

  1. Mix all the dry ingredients.
  2. Cut the onion into 6 chunks and flatten and halve the garlic.
  3. Dry the chicken with paper towels, inside and out.
  4. Stuff the inside of the chicken with the onion and garlic.
  5. Rub the dry mix all over the chicken, get it as even as possible and make sure you rub all the joins.
  6. Wrap the bowl/tray tightly in glad wrap and leave in fridge.

2. When you’re ready to cook, pre-heat the oven to 120 degrees Celsius.

3. Place the chicken in the oven and pour any juices in the bowl onto it.

4. Cook for approximately 4 hours,

  1. Turn the chook every hour and,
  2. Every hour after 2 hours, baste the chicken with the juices that come out.
  3. You’ll want to remove the chicken once the internal temperature reaches about 74 degrees, my chook took about 3.5 hours.

5. Let it rest for 15 minutes, carve up and serve.

This is the end result all carved up:

With the juices in the tray you can also make a gravy, just add about 200 mL of water or chicken stock as well as the onions and garlic from inside the chicken and thicken up using starch or plain flour. Serve with a lemon and side with your favourite roast vegies and/or salad. Too easy.

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