Slow Roasted Chicken (Helen Rennie vs Alison Roman)

Slow Roasted Chicken (Helen Rennie vs Alison Roman)

00:00 Intro
00:25 High vs Low Heat
01:32 Could we Speed up Browning
03:07 Safety
04:14 Recipe Starts Here: Salt the Chicken (1 day ahead)
06:04 Prep the Chicken for Roasting (2 hours before serving)
07:39 Put the Chicken in the Oven

For the browning glaze:
1 garlic clove, grated on a microplane
1 tsp soy sauce
1 tsp pomegranate molasses (or 1/2 tsp balsamic vinegar + 1/2 tsp honey)
1 tsp Dijon mustard
1 Tbsp neutral oil
2 tsp za’atar or dry oregano (optional)

In a small bowl, mix the garlic, soy sauce, pomegranate molasses and mustard. Slowly drizzle in the oil while whisking. Whisk in za’atar.

For the chicken:
1 whole chicken (about 4 Lb)
Salt (I use roughly 16g = 2 Tbsp DCK = 1 Tbsp Table salt)
1 Lb campari tomatoes (any tomatoes work)
3 whole unpeeled garlic cloves
1 tsp dry oregano (optional)
2 Tbsp butter cut into 6 slices

Salt the chicken the day before cooking and put in the fridge on a rack set over a plate. Preheat the oven to 300F. Put all the remaining ingredients into a large skillet, set the rack with the chicken on top. Dry the chicken, truss the legs, coat in a thin layer of the glaze (you won’t need all of it), and place it breast side down. Roast until the breast reaches 145F in the coolest part, rotating the pan halfway through, about 75-90 minutes. Flip and broil until the breast skin browns. Set the rack with the chicken over a plate to cool for 10 min. Return tomatoes under the broiler for a minute to brown. Add some acidity to tomatoes (I like balsamic vinegar). And enjoy!

USDA food safety guidelines for chicken are on page 37 of this doc:
www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf

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