Shadows Slow Roasted Chicken
Total Time: 3 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 3 hrs
Ingredients
- Servings: 6
- 6 -7 lbs chicken, purdue oven stuffer roaster, giblets removed
- 2 tablespoons poultry seasoning, carolina barbecue rub
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 4 sprigs fresh rosemary (6 inches each)
- 2 sprigs fresh sage (3 inches each)
- 2 small onions, about 2 inches in diameter
- black pepper
- 3 tablespoons flour
- 1 cup water
- 1/4 cup burgundy wine
- salt and pepper
Recipe
- 1 preheat oven to 300°f.
- 2 remove the giblets from the bird and rinse the chicken well, inside and out.
- 3 pat dry with paper towels.
- 4 using your fingers, starting at the open end of the chicken, separate the skin from the meat over the breast.
- 5 use great care not to tear skin.
- 6 rub half of the barbecue rub on the meat under the skin.
- 7 place the onions, rosemary, sage, and 1/4 of remaining rub in the chicken, do not sew or truss closed.
- 8 sprinkle black pepper to taste over breast of chicken.
- 9 sprinkle kosher salt over breast of chicken.
- 10 sprinkle last 1/4 of barbecue rub over chicken.
- 11 place in a 4 quart cast iron dutch oven that has been well oiled with olive oil.
- 12 place in 300°f oven.
- 13 cook for about 3 hours until pop-up timer pops.
- 14 remove bird to a platter and keep warm.
- 15 place dutch oven on burner over medium high heat.
- 16 mix 3 tbsp flour in 1 teacup of water until smooth.
- 17 add to liquid in the dutch oven.
- 18 mix the wine in quickly.
- 19 add salt and pepper to taste.
- 20 stir constantly until reduced and slightly thickened.
- 21 slice chicken and serve with gravy.
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