SLOW COOKED CHICKEN QUARTERS RECIPES

Steps:

• Preheat your oven to 300F.
• Spray your baking sheet with cooking spray.
• Pat dry your chicken. Season your chicken legs on both sides with approximately 1/4 teaspoon of each: salt, pepper, and paprika. Cover the sheet with aluminum foil and place it in the middle rack in the oven.
• Roast the chicken covered in 300F for 1 hour and 30-40 minutes* (See Recipe Notes below)
• Remove the foil, raise the temperature of the oven to 425F.
• Spoon some of the juices over the chicken. If needed add some water to the sheet pan.
• Roast the chicken on high temperature for another 10-15 minutes* (See Recipe Notes) Serve warm.

Steps:

• Preheat the oven to 140C/120C Fan/Gas 1.
• Put the carrots, celery and onion in a roasting tray and place the chicken on top. Stuff the cavity of the chicken with the lemon and herbs, then drizzle with the oil, rubbing it into the skin. Season, to taste, with salt and pepper.
• Roast the chicken for 3 hours, basting the skin with the juices halfway through. Increase the oven temperature to its highest setting and continue to roast the chicken for 5-10 minutes to crisp up the skin. Remove it from the roasting tray and check it is cooked through (see tips), then set aside on a platter to rest for 10-15 minutes. Reserve the vegetables and cooking juices in the roasting tray.
• Meanwhile, for the gravy, strain the reserved vegetables and cooking juices through a fine sieve into a saucepan, squeezing the vegetables with the back of a wooden spoon to extract maximum flavour. Add the stock to the pan and bring to the boil.
• Put the roasting tray over a low heat and add the butter. As the butter melts, scrape up any burned bits from the bottom of the tray using a wooden spoon. Whisk in the flour until it forms a paste.
• Gradually pour the hot roasting juices and stock back into the roasting tray, whisking after each addition, until all the liquid is incorporated and the gravy has thickened. Season with a little salt. Heat until just bubbling, then continue to cook the gravy, stirring well, for 5 minutes. Season with a pinch of salt.
• Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy.
• To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the gravy.