How to Slow Roast a Chicken

The flavor of a slow roasted chicken depends on your sauces.

If you are perplexed as to how to slow roast a chicken, you share good company. Most cooks do not agree on a single best way. Beyond some golden basics, complex steps do little to improve the favor of the fowl. The tasty embellishments lie with the seasoning and gravy or sauce.

Things You'll Need

• 3- to 5-lb. fresh whole chicken
• Butter or olive oil
• Roasting pan and rack
• Salt and pepper
• Garlic (optional)
• Lemon (optional)
• Herbs and seasoning (optional)

Instructions

1. Buy a good quality, fresh chicken that weighs at least 3 lbs. to avoid the need for basting or trussing. If you are unfamiliar with the brands and local market, consult with the butcher as needed.

2. Clean the chicken with cold water and remove the liver, giblets and neck. Pat the chicken dry but be gentle with the skin.

3. Coat the chicken with softened, unsalted butter. Lightly massage and loosen the breast skin to prepare for expansion. A key factor for a great slow roasted chicken is to keep the skin from splitting, which allows juices to escape. Additionally, most individuals prefer a crispy outer layer. You may substitute olive oil for the butter, but be prepared for increased smoke and less even browning.

4. Preheat the oven to 450 degrees F and obtain a shallow roasting pan and rack. Use a V-shaped rack or a stand-up portable chicken holder for superior results. These cooking gadgets enable more uniform skin texture underneath and promote the collection of additional juices for gravy or sauce.

5. Add enough melter butter or oil to the inner cavity of the chicken to coat. Add dried seasoning to the butter for easier distribution. Salt and pepper the outside and inside of the chicken liberally. Use additional seasonings both inside and outside of the chicken if desired. One favorite roast chicken recipe includes several cloves of garlic, a fresh sprig or two of rosemary or another herb, and lemon wedges. Rotisserie chicken seasoning is also a winning pick. Carefully work some of the seasonings underneath the skin if you can do so without tearing the skin.

6. Place the chicken on a roasting rack and tuck the wings under. Cook the chicken at 450 degrees F for 15 to 20 minutes. This blasts the chicken with heat for a crispy, tasty skin that locks in the juices. Lower the heat to 350 degrees F to roast the chicken yet maintain the crispy exterior; 325 to 350 degrees is the most fail-proof temperature for roast chicken, as it keeps the white meat juicy and ensures that the dark meat is well-cooked. Otherwise, cook the chicken at 325 degrees F from the start for a softer texture and slower process.

7. Cook the chicken until the internal temperature is 170 degrees F. The juices from the thighs and cavity should be clear and the chicken drumsticks should be loose at the joint. Generally, this takes approximately 20 minutes per pound at 350 degrees F. During the cooking process rotate the chicken 90 degrees every 30 minutes. Cover the wings with foil if these cook too quickly.

8. Take your slow roasted chicken out of the oven and let it sit for 15 minutes. Meanwhile, turn to the pan drippings to create a gravy or sauce--the coveted finale of a slow roasted chicken meal.

Tips & Warnings

• For added flavor try brining or flavor rubs prior to cooking.

• Keep the kitchen ventilated when cooking the chicken on high heat.

• If you will not be making gravy, add water to the pan to increase moisture and reduce cleanup.

• Ensure that the chicken is properly cooked by using a thermometer and thoroughly clean any work areas where raw chicken has been handled.

References

• BBQ Grilling Basics: Meat Doneness Chart

Resources

• Read this Article in Spanish