Wednesday, September 8, 2010

Savory Slow-Roasted Chicken

•1 whole large roasting chicken
•salt and pepper to taste

 basting sauce:
•1 stick butter
•1 lemon, squeezed and zested
•1 tsp. Worcestershire sauce
•1/2 tsp. yellow mustard
•1/2 tsp. vinegar
•dash Tabasco (or other hot sauce)

Preheat oven to 275 degrees F.
In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.
Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.
Put in 275 degree oven for 30 minutes, removing cover and basting twice.
After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.
Remove from oven and let stand 5 minutes before carving.
This is a meal that you need to be actively involved in. You can’t just set the oven and walk away. The basting is what makes the chicken taste so wonderful. Plan to cook this meal when you’re busy in the kitchen or house anyway.

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