Slowly roasted…two ways. Don’t be chicken. This is EASY!

Chicken / March 3, 2014

I’m a fan of slow roasting. Let me say this again so you get it… I  A M  A  F A N  O F  S…L…O…W  R O A S T I N G. What you will get if you follow this method, is a table full of happy diners, who never knew how moist and flavor-packed a roast chicken could be. Cooked with a rub or just good ol’ salt and pepper. Here is slow-roasted braised chicken in two ways.

Slow Roasted Braised Chicken in Stock and Wine

Prep time – 15 minutes Cook time – 3 hours


1, 4 pound organic chicken, gizzards removed, and cavity cleaned and whole bird patted dry.
1 lemon cut into wedges
1/3 white onion large dice
Sprigs of fresh thyme
Salt and Pepper
Olive Oil
1 C chicken stock
1 C red wine (I prefer a French Pinot Noir)


Use instead of the Thyme and Salt and Pepper use a Paprika based rub with cinnamon, coriander, dried basil, dried parsley, onion powder, dried garlic.


  • Stuff bird with onion, thyme and lemon. Rub fine olive oil on bird. Salt and Pepper entire bird. Place breast side up in heavy roasting pan with lid. Pour the stock and wine in the pot. Cover and cook for 3 hours on 300 degrees.
  • OR stuff bird with onion and lemon, and rub with Paprika based rub over olive oil covered bird. Cook with a sturdy cabernet and cook as above.

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