SLOW DRUNK ROASTED CHICKEN
Moist, juicy chicken with roasted veggies cooked in a lager gravy...what more could a man want for dinner!
Provided by Ann Rohling
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.
- Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
- Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.
Nutrition Facts : Calories 1062.6 calories, Carbohydrate 44.2 g, Cholesterol 284.1 mg, Fat 62 g, Fiber 6.2 g, Protein 75.8 g, SaturatedFat 17.1 g, Sodium 463.1 mg, Sugar 6.6 g
SLOW ROASTED FRIED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h25m
Yield 8 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 175 degrees F.
- For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well.
- For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool.
- Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.
FOOLPROOF SLOW ROAST CHICKEN
Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 9
Steps:
- Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
- Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
- Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.
Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.76 milligram of sodium
SLOW ROASTED FRIED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h25m
Yield 8 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 175 degrees F. For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well. For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool. Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.
SLOW ROASTED WHOLE CHICKEN
Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! Plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens.
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time P1DT4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
- Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
- Rub the chicken all over with oil.
- Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
- Rub the outside of the chicken all over with the spice mixture.
- Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
- Set oven to 275°F.
- Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
- Bake uncovered for about 4-1/2 hours or until very tender.
- Tent the cooked chicken with foil and let rest 15 minutes before carving.
Nutrition Facts : Calories 636.9, Fat 47.6, SaturatedFat 12.5, Cholesterol 187.2, Sodium 467.8, Carbohydrate 5.3, Fiber 1.1, Sugar 1.7, Protein 44.7
FOOLPROOF SLOW ROAST CHICKEN
Slow-roasting is a great way to keep the chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour too.
Provided by English_Rose
Categories Whole Chicken
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
- Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven.
- Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 minutes
- Turn the heat up to 425. Cook for 30 mins more, then remove the chicken and potatoes from the pan.
- Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm.
- Serve with any pan juices or make gravy according to your favorite recipes using the pan juices whilst the chicken is resting.
Nutrition Facts : Calories 678.3, Fat 31.9, SaturatedFat 9.1, Cholesterol 156, Sodium 200.7, Carbohydrate 49.1, Fiber 6.6, Sugar 2.6, Protein 45
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