Roast Chicken; Low and Slow

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A slow roasted chicken that yields juicy, tender, silky meat, and crispy skin.

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  • 4
  • Easy
  • 20 mins
  • 180 mins
  • 720 mins
  • Budget Friendly

Ingredients

  • Ingredients
  • 1 Roasting Chicken (3-4 Lbs)
  • 2-3 tablespoons Kosher Salt
  • 1 Lemon (Pierced all over)
  • Olive Oil
  • 1 tablespoon Fine Herbs
  • 2 large Carrots (Peeled and cut into thirds horizontally)
  • 1 stalk Celery (Cut into thirds horizontally)
  • 1/2 large Onion (Cut into quarters)
  • 4 cups Chicken Stock (more as needed)

Preparation

Step 1

Dry chicken well, and cover with layer of salt, patting so it will stick, leave chicken on plate, or dish, uncovered in refrigerator for 12-24 hours

Step 2

Preheat oven to 275F
Remove chicken from refrigerator and brush off any visible salt (there won't be much), dry the bottom of the chicken, which will be wet

Step 3

Rub skin of chicken all over with olive oil, and place on rack in roasting pan, sprinkle with herbs, and push lemon into cavity of bird

Step 4

Put all vegetables into pan, along with 2 cups of stock, and roast for three hours.
Turn the oven temperature to 375 for last 15 minutes to crisp skin
After one hour baste chicken, and add the remaining 2 cups of stock to pan, and continue to roast
If you are feeling highly motivated you can baste another one or two times

Step 5

Once chicken is done, remove from the oven and let rest for about ten minutes while you make the pan gravy/sauce

Step 6

Remove the vegetables and press out any juices from them- I used my potato ricer to do this, but you can use a sieve, or you can just puree the veggies
You can deglaze the pan with whatever you fancy; white or red wine, more chicken stock, sherry, or water, use about 1/4 cup of your choice of liquid, add back veggie liquid, and stir over high heat to reduce to a syrup-y consistency. If you want a thicker sauce melt 1 TBL butter in low heat, and add 1 TBL flour, stir and cook for 2-3 minutes, then add some of the pan liquid to the roux, and then return the roux mixture to the pan, stirring well

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