HOW TO SLOW BAKE CHICKEN RECIPES

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SIMPLE SLOW ROAST CHICKEN RECIPE | ALLRECIPES



Simple Slow Roast Chicken Recipe | Allrecipes image

Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.

Provided by FrackFamily5 CA—>CT

Categories     Meat and Poultry    Chicken    Whole Chicken Recipes

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 4 hours 0 minutes

Yield 1 chicken

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 cup red wine
4 stalks celery, cut in half
1 onion, quartered
1 (4 pound) whole 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.

Nutrition Facts : Calories 652.4 calories, CarbohydrateContent 9 g, CholesterolContent 194 mg, FatContent 34.4 g, FiberContent 2 g, ProteinContent 62.3 g, SaturatedFatContent 9.6 g, SodiumContent 677 mg, SugarContent 3.5 g

SLOW ROASTED WHOLE CHICKEN RECIPE - FOOD.COM



Slow Roasted Whole Chicken Recipe - Food.com image

Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! Plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens.

Total Time 28 hours

Prep Time 24 hours

Cook Time 4 hours

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon dried thyme (rubbed between fingers)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (or to taste)
1 tablespoon fresh minced garlic (can use less)
1 (3 1/2-4 lb) whole chickens
2 -3 tablespoons oil
1 large onion, quartered

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.

Nutrition Facts : Calories 636.9, FatContent 47.6, SaturatedFatContent 12.5, CholesterolContent 187.2, SodiumContent 467.8, CarbohydrateContent 5.3, FiberContent 1.1, SugarContent 1.7, ProteinContent 44.7

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