Shadows Slow Roasted Chicken
- Ready In:
- 3hrs 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
-
For the bird
- 6 -7 lbs chicken, Purdue Oven Stuffer Roaster, giblets removed
- 2 tablespoons poultry seasoning, Carolina Barbecue rub
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 4 sprigs fresh rosemary (6 inches each)
- 2 sprigs fresh sage (3 inches each)
- 2 small onions, about 2 inches in diameter
- black pepper
-
For the Gravy
- 3 tablespoons flour
- 1 cup water
- 1⁄4 cup Burgundy wine
- salt and pepper
directions
- Preheat oven to 300°F.
- Remove the giblets from the bird and rinse the chicken well, inside and out.
- Pat dry with paper towels.
- Using your fingers, starting at the open end of the chicken, separate the skin from the meat over the breast.
- Use great care not to tear skin.
- Rub half of the barbecue rub on the meat under the skin.
- Place the onions, rosemary, sage, and 1/4 of remaining rub in the chicken, DO NOT SEW OR TRUSS CLOSED.
- Sprinkle black pepper to taste over breast of chicken.
- Sprinkle kosher salt over breast of chicken.
- Sprinkle last 1/4 of barbecue rub over chicken.
- Place in a 4 quart cast iron Dutch oven that has been well oiled with olive oil.
- Place in 300°F oven.
- Cook for about 3 hours until pop-up timer pops.
- Remove bird to a platter and keep warm.
- Place Dutch oven on burner over medium high heat.
- Mix 3 tbsp flour in 1 teacup of water until smooth.
- Add to liquid in the Dutch oven.
- Mix the wine in quickly.
- Add salt and pepper to taste.
- Stir constantly until reduced and slightly thickened.
- Slice chicken and serve with gravy.
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RECIPE SUBMITTED BY
<p>Run away, as far and as fast as you can!</p>
<p>I am a historical reenactor and cooking nut! <br />( My current photo is an oil painting of me by artist : David Jones. ). <br /><br />I love to research and authenticate recipes as well as create new recipes. I try to use historicaly correct cooking methods when preparing foods from the past. <br />My wife ( of 34 years as of 2008 ) and kids ( all six of them ) have always been supportive and daring in trying the foods I cook.</p>
<p>WARNING: Some of My recipes were altered when they were transfered from RecipeZaar to food.com . If any of my recipes seems wrong, they are! Please contact me if you have any questions on my recipes accuracy. Shadows</p>
<p>AS OF 01/14/2010 I WILL NO LONGER BE SUBMITTING MY RECIPES OR PHOTOS TO ZAAR! ( I will still post recipes of interest )<br />THIS IS DUE TO THE RECENT ANNOUNCEMENT THAT PREMIUM MEMBERSHIP TO BLOCK ADS WILL NO LONGER BE AVAILABLE!</p>
<p><br />You have probibly seen some of my recipes elsewhere on the web, some posted under a different name. <br /><br />I also run a cooking forum on an online celtic radio station. <br /><br />Please try and review my recipes... I can take constructive and subjective reviews... negetive comments help improve...after all that is what this is all about! <br />If you make one of my recipes and have a camera please take a photo and post it! <br /><br />Beasts feed; man eats; only the man of intellect knows how to eat well. - Shadows <br /><br />If you can't pronounce it , don't eat it - Shadows <br /><br />Without food we are nothing, without history we are lost. - Shadows <br /><br />Throw a rock into a pack of dogs and the one hit yelps the loudest! - Raincrow<br />
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