Best 4 Slow Drunk Roasted Chicken Recipes
Embark on a culinary journey with our succulent Slow-Drunk Roasted Chicken, a symphony of flavors that will tantalize your taste buds. This dish is a delightful blend of classic roasting techniques and the unexpected magic of beer.
Prepared with the utmost care, our Slow-Drunk Roasted Chicken begins with a plump, free-range chicken, marinated in a fragrant blend of herbs, spices, and a generous amount of beer. The chicken is then roasted to perfection, basted frequently with the flavorful marinade, resulting in a crispy golden-brown skin and incredibly tender, juicy meat.
But that's not all! This article offers a treasure trove of additional recipes to complement your Slow-Drunk Roasted Chicken. Discover the secrets of making the perfect gravy from scratch, utilizing the pan drippings to create a rich and savory sauce that elevates the chicken to new heights of deliciousness.
For those who crave a pop of freshness, our collection of vibrant salads will provide the perfect accompaniment to your roasted chicken feast. From a classic Caesar salad with its creamy dressing and crunchy croutons to a vibrant arugula salad tossed with sweet berries and tangy goat cheese, these salads offer a delightful contrast to the hearty chicken.
And to satisfy your sweet tooth, indulge in our selection of delectable desserts that will provide a perfect ending to your meal. From a classic apple pie with its flaky crust and warm, comforting filling to a luscious chocolate mousse that will melt in your mouth, these desserts will leave you feeling utterly satisfied.
SIMPLE SLOW ROAST CHICKEN
Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
- Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
- Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g
SLOW-ROASTED GARLIC CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F and arrange a rack in the middle.
- Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
- Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
- Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
- Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
SLOW ROASTED FRIED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h25m
Yield 8 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 175 degrees F. For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well. For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool. Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.
FOOLPROOF SLOW ROAST CHICKEN
Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 9
Steps:
- Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
- Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
- Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.
Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.76 milligram of sodium
Tips:
- Choose the right chicken: Use a whole chicken that is about 3-4 pounds in size.
- Prepare the chicken: Rinse the chicken inside and out and pat it dry. Remove any excess fat from the chicken.
- Make the marinade: Combine the olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper in a bowl. Mix well.
- Marinate the chicken: Place the chicken in a large zip-top bag and pour the marinade over it. Seal the bag and refrigerate the chicken for at least 4 hours, or up to overnight.
- Prepare the roasting pan: Place a roasting rack in a large roasting pan. Add the carrots, celery, and onions to the bottom of the pan.
- Roast the chicken: Place the chicken, breast-side up, on the roasting rack. Pour the marinade over the chicken. Roast the chicken in a preheated oven at 325°F for 2-2 1/2 hours, or until the internal temperature of the chicken reaches 165°F.
- Let the chicken rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Conclusion:
This slow-drunk roasted chicken is a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. The chicken is marinated in a flavorful mixture of olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper, then roasted until it is tender and juicy. Serve the chicken with the roasted vegetables and your favorite sides.
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