2007-03-03 04:40:56 · 7 answers · asked by sus 2 in Food & Drink ➔ Cooking & Recipes
I've got 2:
1) Slice lemon and oranges thin and place between meat and skin of the chicken. Stuff cavity with remaining slices AND 1 onion and 1 rib celery, chopped. Salt and pepper and bake about 1 1/2 hours at 350. The gravy it makes is sooo good!
2)McCormicks makes a Rotisserie seasoning. Generously season chicken with that. Also put onion and celery in the cavity and bake for 350 for the same amount of time.
These both go over really well at our house.
2007-03-03 04:46:11 · answer #1 · answered by sierraskyesmom 5 · 0⤊ 1⤋
Put your oven on a low/medium heat.
If you want to flavour the chicken you can stick half a lemon and some garlic and herbs in the cavity, or rub spices or harissa into the skin.
Put the chicken in.
Leave it in till its cooked - the slower you want to cook it, the lower the heat and the longer the time. Its done when you can poke a skewer in at the joints and the juices run clear.
But why do you want to slow roast it rather than just roast it? You need a bit of heat to get the skin nice and crispy.
2007-03-03 12:46:34 · answer #2 · answered by Rafaman 2 · 0⤊ 0⤋
not necessarily SLOW roasted = but
take 1 chicken - using kitchen scissors - cut out the backbone
and discard backbone
using a lemon pepper (or your choice) salt - shake on both sides
of chicken
place chicken on wire rack for grilling with pan underneath
bake 1 hour @ 350 degrees
succulent chicken ( and you can throw in a couple of baked potatoes for fun, too)
wash potatoes
pierce with fork
wrap in aluminum foil
(set butter out to warm)
place in oven before chicken (they do not have to be over pan)
That was EASY!
2007-03-03 12:52:37 · answer #3 · answered by tomkat1528 5 · 0⤊ 0⤋
INGREDIENTS:
1 whole roasting chicken, 3-4 lbs.
1/4 cup of your favorite salad dressing
salt and pepper to taste
PREPARATION:
Rub the chicken with salad dressing, inside and out, and sprinkle with salt and pepper to taste. Put the whole chicken in a 4-5 quart crockpot, cover, and cook on low for 6-8 hours, until chicken is very tender. Serves 4-6
2007-03-03 12:44:00 · answer #4 · answered by chief 2 · 0⤊ 2⤋
i put mine in the oven on gas mark 5 for 3 hours, coverd with foil. i put tarragon or garlic on it first, after 3 hours i uncover and turn up to 6 for 1-2 hours to crisp the skin.
2007-03-03 12:45:01 · answer #5 · answered by rebecca j 2 · 0⤊ 1⤋
Rub it with butter, sage, rosemary and any other herb you like, spit it and turn it over coals for about an hour (depends on size etc.).
2007-03-03 12:44:42 · answer #6 · answered by Gaspode 7 · 3⤊ 0⤋
Stuff full of whole garlic cloves - Mmmmm!!
2007-03-03 12:45:02 · answer #7 · answered by Anonymous · 1⤊ 0⤋