cooking

Slow Cooked 8 Garlic Clove Chicken

8 hours in your oven on low heat sees a few simple ingredients turn into this aromatic and moist roast chicken.

Bring on Sunday. 🙂

As a bonus, you even get a tasty broth that you can turn into gravy or make a soup with the next day.

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Ingredients
  • 1 whole chicken
  • 1 lemon
  • 2 brown onions
  • Small potatoes, as many as you want
  • Steamed vegetables (I used carrot and broccoli)
  • 8 garlic cloves (mine are from local producer Markali Estate in Jurien, WA)
  • Dried herbs and spices (I used tarragon, black pepper and salt)
  • Water
Simply

Start by juicing the lemon and disposing the seeds. Put the juice in a casserole dish and the rest of the lemon inside the chicken cavity along with 2 garlic cloves. I use a bamboo skewer to keep the cavity closed.

Preheat your fan-forced oven to 110C.

Place the chicken (breast up) in the casserole dish along with the onions, potatoes and 6 garlic cloves. Add water until it is about halfway up the chicken and sprinkle everything with herbs and spices. 

Note: I add steamed vegetables at the end because I don’t want them to be overly soft and mushy. Place them around the chicken now if you want though.

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Cover the casserole dish with the lid or aluminium foil so the chicken doesn’t dry out.

Cook for about 8 hours or so and use a meat thermometer to confirm the meat is at least 83C. You can pop the casserole dish under the grill for a few minutes to brown the top.

Mix a teaspoon or two of cornflour to some of the broth if you want to make a gravy. Gently boil the gravy for a few minutes to thicken it to your desired consistency.

Serving

By now the tender meat is falling off the bone so I simply put the dish in the middle of the table and let people serve themselves.

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If you are lucky enough to have leftovers you can make a great soup by mixing them with the broth,

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Enjoy,

PK

P.S. I have a slow cooker variant of this recipe here.

And here are some more chicken dishes and more easy to make meals: 

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