Slow Roasted Whole Chicken
Prep Time: 30 minutes Cook Time: 3 hours
Total Time: 3+ hours
INGREDIENTS
4 to 4.5LB whole chicken
5 whole carrots
5 stalks celery
1 onion
4 cloves garlic
1 lemon
2 cups chicken stock
6 small red potatoes
2 fresh sprigs thyme
3 fresh springs rosemary
4-6 tablespoons room temperature butter
OPTIONAL bakers twine
6 quart dutch oven
INSTRUCTIONS
Preheat your oven to 300°F
Lightly rub the inside of the dutch oven with a layer of olive oil
Chop up garlic and fresh herbs of thyme and rosemary together and mix in into the room temperature butter, set aside
Roughly cut the carrots, celery and onion into large cubes
Take half of your carrots and celery and layer the bottom of the dutch oven
Place half of the cubed onion and place on top of the carrots and celery
Clean the inside of the chicken and discard any giblets
Rinse chicken under cold water and dry inside and outside thoroughly with paper towels
Place chicken on top of carrot, celery and onion
Stuff the inside of the chicken with any remaining onion, celery, carrots and half of the lemon
If using baking twine, tie legs together and knot
Squeeze the remaining half of lemon over chicken and rub the chicken down with your fresh herb and garlic butter
Place red potatoes along the sides of the chicken,
• If the potatoes are too large, slice in half
Pour 1 cup chicken stock along the sides of chicken and over the potatoes
Place the Dutch oven lid over the chicken and place in 300° oven for one and a half hours
After an hour and a half, remove lid, turn oven up to 375°
Baste chicken and potatoes with remaining 1 cup of chicken stock
Return the uncovered chicken back into the oven for another hour and a half
After 3 hours, remove from oven and check temperature with a meat thermometer
• Fully cooked chicken should read 165°
If not fully cooked, return to oven and check the temperature every 15 minutes
Once chicken reaches 165° let rest for 10 minutes before slicing