Slow Roasted Chicken
To be honest, this was the first whole chicken I’ve ever cooked and was petrified every minute. It turned out wonderfully and I’m so happy to share it with you!
Slow Roasted Chicken
Ingredients
- 6 lb Whole Chicken
- 1 Onion quartered
- 4 Celery Stalks cut in half
- 4 sprigs Fresh Dill
- 1 tbsp Dried Dill
- 1 tbsp Dried Parsley
- 1/2 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Pepper
- 8 tbsp Butter
Instructions
- Preheat oven to 250º F
- Remove the innards of the chicken and dispose of. Place the chicken in a roasting pan. Stuff the chicken with celery, onion, and fresh dill.
- In a bowl combine garlic, dried dill, dried parsley, garlic powder, salt, pepper, and butter. Mix well. Coat the top of the chicken with the mixture.
- If the roasting pan has a lid use that to cover the chicken. If it doesn’t, cover the chicken with aluminum foil. Put in the oven for 4 hours.
- Remove the chicken from the oven and remove the foil. Brush any seasoning that has clumped up evenly over the chicken. Baste the chicken with the drippings.
- Put the chicken back in the oven for 1 hour.
- Remove the chicken from the oven and baste. Turn up the oven to 350º F for the last hour. Put the chicken back in the oven.
- Remove chicken and check the temperature of the chicken. Once it reaches 180ºF it’s done and you can carve the chicken.
Notes
Recipe Notes:
You do not want to eat the celery or onions. They are just for flavoring. If you’d like freeze them along with the chicken bones and leftover meat to make a tasty chicken broth later. I’ve frozen mine and will be posting a chicken broth recipe soon.