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Slow Roasted Chicken

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Prep Time 10 mins
Cook Time 6 hrs 10 mins
Total Time 6 hrs 20 mins
Course Dinner
Servings 6

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.