Well, I unintentionally marinated this 4.5 pound bird for two nights. I slow roasted in for over five hours. When I was sure it was done; I left it in the oven on 170 degrees just to keep it warm for dinner. The meat was fall off the bone tender, the breasts were still moist and flavorful. When it comes to cooking whole chickens, I will stick to this recipe from now on! Even my extremely picky 10 and 13 year old girls both had extras and cleaned the meat off of their plates immediately! My two year old boy ate it all up and asked for more. My boyfriend helped himself to a little bit more. I think the onions in the cavity make all of the difference... and the juices were way delicious. I served the juices as is because I didn't want to alter the flavors at all by making a gravy. Thank you for the recipe. I'd give it 10 stars if I could!!!!
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Well, I unintentionally marinated this 4.5 pound bird for two nights. I slow roasted in for...