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Slow Roast Chicken

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  • 10-05-2014 9:33am
    #1
    dipdip
    Closed Accounts Posts: 537 ✭✭✭


    Hi all. I'm planning to roast a couple of small chickens (each about 1.2kg) for lunch tomorrow.

    I need to go out for a few hours in the morning and want to slow roast them. (I don't like the flabby skin you get in a slow cooker.)

    If anyone has any tips for times and temperatures I'd love to hear them. I'm thinking 150 for 2-3 hours?


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    #2
    the beer revolu
    Registered Users Posts: 17,040 ✭✭✭✭the beer revolu


    Your timing sounds about right.
    Lemon, thyme and lots of garlic. Yum.


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    #3
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    the beer revolu wrote: »
    Your timing sounds about right.
    Lemon, thyme and lots of garlic. Yum.

    And butter, you forgot the butter...


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    #4
    SarahBeep!
    Registered Users Posts: 5,965 ✭✭✭SarahBeep!


    Boil the kettle and throw a little bit of hot water in the tray. Helps make fabulous gravy later on.

    Cover them in tinfoil, take off for the last half hour of cooking to crisp up the skin. Omnomnom!


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    #5
    twerg_85
    Registered Users Posts: 391 ✭✭twerg_85


    160 for 1hr 45 mins.
    Lemon in the cavity, thyme, paprika, salt and honey on the skin.

    Deliciously tender and crispy skin.

    F.


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    #6
    dipdip
    Closed Accounts Posts: 537 ✭✭✭dipdip


    2 hours 10 minutes at 150. Salt, pepper, butter, thyme, lemon. They were incredibly succulent with lovely crispy skin. Eaten with baby potato salad, coleslaw and greens.

    Thanks for your help!


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