By Renee
It’s a fact. I am a big time summer girl.
We live about 5 minutes from the beach, and I don’t bat an eye at spending the majority of our summer down there considering the frozen tundra of winter that I have to live through from about November through March.
I really think the snow is pretty where I live, and since I am also a big time foodie, I love the food that comes along with the fall and winter. But right around the middle of February I long for a little piece of summer.
Late fall we fill our freezer with about 20 of our farmer’s pastured chickens from the last of her fall flock to get us through the long winter when pastured meat is not available here. I save a couple of those birds to give us a taste of summer barbeque style mid winter.
The method is really the same as a simple slow roasted chicken, only the top of the chicken gets a happy little basting of BBQ sauce toward the end. I even usually end up making dinner “summer style” with fresh salads and pasture lard fried potato chips!
Slow Roasted BBQ Roasted Chicken
- 1 whole pastured chicken
- 2-3 large carrots, coarsely chopped
- 1 medium onion, coarsely chopped
- 2 cups bone broth or water for the bottom of the pan
- ½ cup-ish of BBQ sauce (Homemade or quality organic store bought – just really watch those ingredients – no HFCS or other additives. Organic preferable since tomatoes are on the Dirty Dozen. 1 recipe of my homemade BBQ will give you more than enough to baste and leave you with some dipping sauce!)
Directions:
- Wash out the chicken, pat dry, and tie up the legs with cooking twine.
- Put the veggies in the bottom of your roasting pan along with the bone broth or water.
- Put the chicken BREAST DOWN in the roasting pan and roast at 250 degrees with the lid ON for 3 hours.
- Take the pan out of the oven and turn the chicken around to breast side UP.
- Brush a layer of barbeque sauce over the breasts and the legs.
- Put the chicken back in the oven WITHOUT the lid and bake at 350 for another 30-45 minutes. Every 10-15 minutes, brush another layer of barbeque sauce over the breasts and the legs. Keep the lid off.
- Let the chicken rest a few minutes before carving.
- Be sure to save your chicken bones for making mineral rich bone broth!
- 1 whole pastured chicken
- 2-3 large carrots, coarsely chopped
- 1 medium onion, coarsely chopped
- 2 cups bone broth or water for the bottom of the pan
- ½ cup-ish of BBQ sauce (Homemade or quality organic store bought – just really watch those ingredients – no HFCS or other additives. Organic preferable since tomatoes are on the Dirty Dozen. 1 recipe of my homemade BBQ will give you more than enough to baste and leave you with some dipping sauce!)
- Wash out the chicken, pat dry, and tie up the legs with cooking twine.
- Put the veggies in the bottom of your roasting pan along with the bone broth or water.
- Put the chicken BREAST DOWN in the roasting pan and roast at 250 degrees with the lid ON for 3 hours.
- Take the pan out of the oven and turn the chicken around to breast side UP.
- Brush a layer of barbeque sauce over the breasts and the legs.
- Put the chicken back in the oven WITHOUT the lid and bake at 350 for another 30-45 minutes. Every 10-15 minutes, brush another layer of barbeque sauce over the breasts and the legs. Keep the lid off.
BIO::
Renee is a wife and momma of 3 girls five years old and under. She is passionate about raising the next generation of kids with a better understanding where their food comes from and how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished and can be found on Facebook, Twitter, Instagram, Pinterest and Google+.
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this wasn’t nearly enough time/ temperature to cook my chicken to 165°
There is plenty of cooking time, nearly 4 hours worth.
How many pounds was the chicken used in this recipe? I have about a 4lb bird and would like to know if I would need to extend the cook time because of the size, or if there is an internal temperature to reach.
Hey Emily!
This was a contributors recipe, so I’m not positive what size chicken she used, but 4 lbs is a small chicken, so I’m sure you don’t need to add any more time to the recipe. 🙂 Hope that helps!