Slow-Roasted Chicken

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Appears in Cook's Illustrated January/February 1996

After roasting 14 birds, we offer our two favorite methods.

SERVES 4

TIME 2¼ hours, plus 20 minutes cooling

Slow-Roasted Chicken

WHY THIS RECIPE WORKS

We wanted a slow-roasted chicken recipe that would give us juicy and tender white meat and dark meat fully cooked, all the way to the bone. Continuous basting and trussing both proved unnecessary for this ideal chicken recipe. We found that...

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