Easy Slow Cooked Chicken
How delicious does this slow cooked chicken look? This can be cooking while you are out, picking up the kids from sport, or while you are pottering around at home on a Sunday evening. As usual, cook more than you need and in my case its two chickens so I have left overs for the next days lunch for the boys and myself. If there is still chicken remaining then I will freeze small portions and put the bones into a saucepan and make some broth. The secret to slow cooking is having a baking tray that has a lid that fits. Then the rest will all fall into place perfectly.
Ingredients
1-2 organic chickens,
filtered water
2 onions
5 garlic cloves
2 handfuls of diced celery tops, carrots or other veg
Mixed herbs fresh or dried
Olive oil
1 lemon
Seasoning
Gravy
Juices from pan and 1 tablespoon of arrowroot flour
Method
Place chickens into baking tray. Sprinkle with fresh or dried mixed herbs, fill the pan 1/2 way with filtered water and place onions, garlic and vegetables into pan. Squeeze lemon over chicken and place into pan. Sprinkle the chickens generously with olive oil and seasoning. Place in oven on 180 degrees for 1/2 hour then reduce heat to 150 degrees for 4 hours with lid on.
After 4 hours check that the meat pulls away easily from the bones. If not leave in oven for another hour. Remove from pan and keep warm.
Gravy
Mix 1 tablespoon of arrowroot flour with cold water till a smooth paste. Add to juices from the pan. The juices should thicken slightly. Place over heat till hot and serve with chicken. Season to taste.
Ingredients
1-2 organic chickens,
filtered water
2 onions
5 garlic cloves
2 handfuls of diced celery tops, carrots or other veg
Mixed herbs fresh or dried
Olive oil
1 lemon
Seasoning
Gravy
Juices from pan and 1 tablespoon of arrowroot flour
Method
Place chickens into baking tray. Sprinkle with fresh or dried mixed herbs, fill the pan 1/2 way with filtered water and place onions, garlic and vegetables into pan. Squeeze lemon over chicken and place into pan. Sprinkle the chickens generously with olive oil and seasoning. Place in oven on 180 degrees for 1/2 hour then reduce heat to 150 degrees for 4 hours with lid on.
After 4 hours check that the meat pulls away easily from the bones. If not leave in oven for another hour. Remove from pan and keep warm.
Gravy
Mix 1 tablespoon of arrowroot flour with cold water till a smooth paste. Add to juices from the pan. The juices should thicken slightly. Place over heat till hot and serve with chicken. Season to taste.