READY IN 3 hrs
40 mins
Granny's Slow-baked Chicken Recipe

Granny's Slow-baked Chicken

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Unusual Recipe

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This is an extremely easy and foolproof recipe, since the chicken cooks in its own steam and at such a low temperature, there is no risk of it overcooking or drying out. All you really need is good ingredients and plenty of time.

Don't be afraid to use those golden brown cooking juices like a gravy. The softened garlic cloves are paddling about, ready to have their pungent-sweet pulp smooched out and used as a condiment.

      Preparation Time: 10 Minutes

      Cooking Time: 3 Hours 30 Minutes

Ingredients for Granny's Slow-baked Chicken

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 6:
4 lb
free-range chicken
1 tablespoon
olive oil
salt & freshly ground black pepper
1 large
head of garlic
4-5 sprigs
fresh thyme
2-3 sprigs
fresh rosemary


How to Cook Granny's Slow-baked Chicken

  1. Rub the skin of the chicken with olive oil, then sprinkle it with salt and pepper on all sides. Tie the legs together, and place it, breast-side up, in a large cast-iron cocotte (Dutch Oven or casserole dish).
  2. Peel the outer layers off the head of garlic and separate the individual cloves (don't peel the cloves themselves). Cut the lemon into 4 quarters. Arrange the garlic, lemon, and herbs around the chicken. Put the lid on the dish and place it into a cold (not preheated) oven. Turn the oven to Mk2 - 150°C - 300°F.
  3. Bake for three hours, or until cooked through. If you have a meat thermometer, insert it in the inner part of a thigh, but not touching the bone. The chicken is done when the thermometer registers 82°C - 180°F. Baste the chicken with its own juices every 45 minutes or so.
  4. If the skin of the chicken is still rather pale, remove the lid, turn the oven up to hot (Mk7 - 425°F - 220°C) or switch to the grill mode, and put the pot back in for 20 to 30 minutes, watching it closely, until the chicken is nicely golden.
  5. Place the chicken onto a cutting board, carve the different serving parts, and place in a warm serving dish. Transfer the juices, herbs, and softened garlic cloves to a sauce dish and serve immediately, with mashed potatoes and Brussels Sprouts with Cranberries.

If you can, get a corn-fed free-range chicken. It's worth the little extra for the added nutritional value, texture, flavour and appearance.
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Reviews of Granny's Slow-baked Chicken

Rating 4 out of 5 - Many cooks will make this recipe again August 10 2018
Very easy because the chicken sees to itself. Just baste it with the juices occasionally. I was a little worried that I was adding no liquid to the pot, but I needed have been concerned, the chicken gave off it's own juices and, along with the lemon, there was enough to create steam in the pot to cook the chicken. Make sure you have a pot with a good fitting lid.
(2 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again December 21 2017
What a cracking recipe. Really easy (it cooks itself) and the texture and taste is just perfect. The only drawback is the length of time cooking, but if you are prepared for that, this method of slow cooking is an absolute winner.
(1 review)

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