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Low and Slow Roast Chicken

April 23, 2014

I know I promised I would post this recipe on Sunday, but I felt so lazy after getting back from Muskoka that the last thing I wanted to do was roast a chicken. This is NOT a recipe to try when you want something on the table quickly. In fact, Ian had to put it in the oven in the middle of the afternoon so we could eat at a decent hour. You will cook this chicken for THREE HOURS.

I read about this method in the newspaper and I honestly wasn’t sure how it would turn out.  The original recipe had a bunch of fancy herbs and other ingredients, but doing it this way is still delicious and you won’t need to buy supplies you’ll probably never use again.


  • 1 3-4lb whole chicken
  • 2 stalks of celery, chopped into thirds
  • 1 apple OR orange OR lemon, cut into rounds
  • Chicken broth (I use no sodium)
  • EVOO
  • Your favourite chicken spices (I use garlic, rosemary, thyme, salt, pepper and a pinch of cayenne)

Pre-heat your oven to 300 degrees. Line a roasting pan or other oven safe dish with all but two pieces of celery. Stuff the inside of the chicken with the rest of the celery and a few rounds of whichever fruit you decide to use.  Lift the skin up on the breast and push additional rounds of fruit between the skin and the meat.

Mix your spices with EVOO to make a paste and rub that all over your chicken. Place the chicken on top of the celery. Pour a tiny bit of chicken broth into the pan (not on the chicken itself). Put in the oven and baste it once an hour but otherwise don’t do a damn thing to it.

At the end of three hours, take it out and eat some of the juiciest, flavourful chicken you’ve ever had.

From → Recipes

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