Click for Cookbook LOGIN
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Slow-roasted chicken Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Slow-roasted chicken is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken, about 4 lb., preferably organic free-range
Coarse sea salt
Freshly ground black pepper
1/4 cup chopped fresh herbs such as parsley, rosemary or thyme, or a combination
2 garlic cloves, minced
2 T olive oil
2 lb. russet potatoes, scrubbed but not peeled, cut into slices 1/2 inch thick
1 medium yellow onion, halved lengthwise and cut into slices 1/4 inch thick
Directions:
Directions:
Remove the giblets from the chicken and discard. Rinse the chicken inside and out, and pat dry with paper towels.

At least 1 hour before you plan to start roasting the chicken, or up to the night before, season the chicken inside and out with 2 tsp. salt and 1 tsp. pepper. If starting more ant 1 hour ahead, refrigerate the chicken, uncovered, up to 12 hours. Remove from the refrigerator 1 hour before you plan to start roasting to take the chill off.

Preheat the oven to 450 degrees.

In a small bowl, stir together the herbs and garlic; set aside.

Heat the olive oil in a large cast-iron skillet over high heat until very hot. Working in batches to cook in a single layer without the slices overlapping, cook the potatoes until nicely browned on both sides in batches. When browned, remove to a plate and brown the rest. Should take 3-5 minutes a side.

Lower the heat to medium, add the onion and saute until tender and lightly browned, about 10 minutes. Return the potatoes to the pan, season with salt and pepper and one-third of the herb mixture, and toss to coat.

Rub the remaining herb mixture all over the chicken. Place breast-side-down on the potatoes and roast in the preheated oven for 15 minutes.

Reduce the oven temperature to 175 degrees, turn the chicken breast-side up, return to the oven, and roast until a thermometer inserted into a thigh registers 170 degrees, 4 to 6 hours. Timing is not crucial; at this temperature the chicken will not overcook.

To finish, raise the oven temperature to 500 degrees and roast until the skin is browned and crisp, about 10 minutes.

Carve the chicken into serving pieces and serve with the potatoes and onions.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
4-6 hours
Personal Notes:
Personal Notes:
This is an incredible way to make a meal while you work. I heard author Andrew Schloss on Nov. 1 podcast of THE SPLENDID TABLE explain the science behind slow cooking. It is worth a listen. I bought the book and it is fantastic. I highly recommend it.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

927W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!