How to slow cook a chicken in the oven and not a slow-cooker?!
How to slow cook a chicken in the oven and not a slow-cooker?
My guess is 225 degrees and let 'er rip for the whole day...am I right?
Additional Details1 month ago
...the whole 'chooks' thing is confusing me.
1 month ago
I don't need to 'shell' out 30 bucks for a slow-cooker...what I need is to know how to slow cook a chicken in the oven! Man people...
Answers:
1 month ago
...the whole 'chooks' thing is confusing me.
1 month ago
I don't need to 'shell' out 30 bucks for a slow-cooker...what I need is to know how to slow cook a chicken in the oven! Man people...
i use a roaster of if you dont have just put foil on top of the pan (leave a litle room sorta like making a foil dome lid)
put it on about 250 or so, baste it every now and then, seasonings would help to..... slow-cookers arent nessesary and not always big enough.
About 250 if it's a 3-4 lb chicken. If it's smaller, 5-6 hours would be better. Be sure you use a meat thermometer, chicken has to reach an internal temp of 180 degrees to be safe to eat. Cover your chicken while slow-roasting it.
LOL.....I had roast chicken for dinner last night....First put it in the oven on 180 degrees, then after 45 minutes, turn it down to 150 degrees and let is cook for about an 2 and a half hours. Depending on the size of the chook. Obviously cooking time will increase with the size of the bird..just keep checking it from time to time. Get a skewer and stab it between the leg and breast. If clear juices come out, it's cooked through. Good luck.
Put it in a dutch oven pan in the oven at 325 degrees. You have to maintain an internal temp of at least 165 degrees to avoid bacteria. Make sure you wash it well before cooking, also.
That would give you something resembling Chicken-Jerky !!
I usually put a whole-chicken (~5 pounds) into the oven at 500, and reduce to 275 after 15 minutes. I then roast until juices run clear not pink (about 20 minutes per pound).
I like to stuff my chicken full of garlic cloves, and rub her down with olive oil.
no i say 350 to 400 and cook for an hour and a half until done in side don't want to cook all day dries out the bird for 3 hours the bigger it gets and that should be good baste it every 15 mins with chicken broth and before you put it in pour broth on it and let it soak in it and constantly use same broth and rub it from it dropping off in the oven back on to the chicken i love rotiserie so soft and juicy bones become edible and gentle enought to eat but the meat it outrageously delicious my favorite
Thats one way of doing it if you need more help you can go to a web site called www.foodtv.com and they have lots of recipies on chicken and the many ways of cooking them.
But make sure if you want to slow cook the chicken in the oven on 225(which is a good temp) you must make sure after a few hours depending on the size of the chicken you want to baste it.
Depends on what you consider the "whole day" and how big the chicken is! A normal size roasting chicken, say 5 pounds in an oven at 225 will be done in about 4 hours.
Why not shell out $30 bucks and buy a crockpot. You can get the same taste. Just rub some olive oil and your choice of seasonings over your chicken, put some balls of aluminum foil in the bottom of the crock (yep, you heard me right) put the chicken on top of that, turn on low, put lid on crock and your good to go for the "whole day".
all day, not for a chicken. Now I coat a roast in oil and seasoning, wrap TIGHTLY in aluminum foil, place on a pan, and place in the oven exactly as you say (225, all day). In fact, if I put the roast (like pork tenderlion) in the oven in the morning, I can come home to a wonderful, flavorful meat after work.
For a chicken, I'd say four hours at 200 degrees is enough.