Saturday, July 11, 2009

Slow Roasted Whole Chicken

The recipe is here The only changes I made were I used onion salt instead of the salt and onion powder and I only had the rub on the chicken 4-5 hours instead of 8-24. The rub didn't give it much flavor, I really should have let it sit overnight. It was tender, so tender it didn't slice well. It fell apart into chunks every time I tried slicing. It was a perfectly good roast chicken but I would rather have cooked on a rotisserie or on the grill.

The last 2 pictures are what it looked like when I removed it from the pan. If you want it to look nice you might want to cook it a little less because the breast and legs came off in one piece but the wings, sides and back fell into a million pieces.

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