Slow Roasted Chicken

Slow-roasted Chicken with Herbs de Provence, Spices, Sauce Naturale and Grilled Scallions

Serves 8

4 lb. organic or air chilled chicken

Salt and pepper to taste

1 tbsp. paprika

2 cloves garlic, smashed

1 shallot, sliced

2 sprigs thyme

1 sprig rosemary

1/2 tsp. dry lavender

2 sprigs parsley

1 orange, peeled and juiced

1 lemon, peeled and juiced

Salt and pepper to taste

1 tbsp. paprika

1 oz. extra virgin olive oil

1 oz. butter

1 cup chicken stock, reduced by 1/2

2 bunches scallions, simply grilled with olive oil, salt and pepper


Preheat oven to 300 degrees F. Rinse chicken and thoroughly dry cavity and skin. Season the bird on the outside and inside the cavity with paprika, salt and pepper. Rub the inside of the cavity and outside of the bird with olive oil and butter. Using the remaining ingredients, stuff them inside the cavity of the bird reserving the juices. Truss the chicken and slow roast on a roasting pan until golden brown and succulent. Strain the juices that collect in the pan and mix them with the chicken stock. Bring to the boil and adjust the acidity level with the juices. Serve with grilled scallions.


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