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.