Slow Roasted Chicken

6-8 servings
time to make 3¼ hours, 15 min prep

For the bird
6-7 lbs chickens, Purdue Oven Stuffer Roaster, giblets removed
2 tablespoons poultry seasoning, Carolina barbecue rub
1 tablespoon kosher salt
1 teaspoon garlic powder
4 sprigs fresh rosemary (6 inches each)
2 sprigs fresh sage (3 inches each)
2 small onions, about 2 inches in diameter
black pepper

For the Gravy
3 tablespoons flour
1 cup water
1/4 cup Burgundy wine
salt and pepper



1. Pre-heat oven to 300 degrees F.
2. Remove the giblets from the bird and rinse the chicken well, inside and out.
3. Pat dry with paper towels.
4. Using your fingers, starting at the open end of the chicken , separate the skin from the meat over the breast.
5. Use great care not to tear skin.
6. Rub half of the Barbeque rub on the meat under the skin.
7. Place the onions, rosemary, sage, and 1/4 of remaining rub in the chicken, DO NOT SEW OR TRUSS CLOSED.
8. Sprinkle black pepper to taste over breast of chicken.
9. Sprinkle kosher salt over breast of chicken.
10. Sprinkle last 1/4 of Barbecue rub over chicken.
11. Place in a 4 quart cast iron dutch oven that has been well oiled with olive oil.
12. Place in 300 degree oven.
13. Cook for about 3 hours until pop-up timer pops.
14. Remove bird to a platter and keep warm.
15. Place dutch oven on burner over medium high heat.
16. Mix 3 Tbls flour in 1 teacup of water until smooth.
17. Add to liquid in the dutch oven.
18. Mix the wine in quickly .
19. Add salt and pepper to taste.
20. Stir constantly until reduced and slightly thickened.
21. Slice chicken and serve with gravy.