Low and Slow Roast Chicken
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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
Directions
| 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. 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 | |
| There is no need to check the temperature of the chicken, but if you really want to it should be at least 165F to be fully cooked. | |
| Step 6 | |
| Once chicken is done, remove from the oven and let rest for about ten minutes while you make the pan gravy/sauce | |
| Step 7 | |
| 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 | |