Recipe: Slow Roasted Chicken And Broth

Recipe: Slow Roasted Chicken And Broth post image

The best way to cook a pastured chicken is to slow cook it. I have found that slow roasting in a dutch oven works really well. This will take about 3 hours to cook, but once you put it in the oven you can forget about it for a few hours. I have also found that soaking the chicken in a brine will make it more juicy and tender. In addition to having a savory and nutritious meal, you may use the bones in your crock pot for a nutrient dense bone broth. How’s that for using every part of the animal in gratitude and respect?

I’ll tell you how to make this savory chicken and how to set yourself up for making the soup while you are preparing to brine and then roast the chicken so there is only one prep.

I’ve included chicken feet (really, after a while it’s OK). I am fortunate enough to purchase from a farmer that provides what he calls a “soup pack”. It has four chicken feet (and two heads, yikes!) that have been cleaned and frozen. Each pack is extremely inexpensive and worth every penny for the beautiful gelatinous broth it makes.

Slow Roasted Chicken


  • One five to six pound chicken (pastured if possible)
  • Chicken feet, if you are using them, may also go into the brine (this is optional)
  • sea salt (where to buy sea salt and spices)
  • 2 large onions sliced in wedges
  • 6 medium organic carrots cut in small pieces lengthwise
  • 6 stalks of organic celery (celery should definitely be organic as it is number two on the “dirty dozen” list) cut in small pieces lengthwise
  • 2 cloves garlic crushed
  • 2 bay leaves
  • 1 sprig of thyme
  • 1 organic lemon (optional)
  • organic extra virgin olive oil (or chicken fat) for coating the skin (where to buy high quality oils)
  • kitchen cord for tying the legs
  • 1/2 – 1 cup water



  • If your chicken is frozen, take it out to defrost in the refrigerator 3 days before you plan to cook
  • If you plan to brine the chicken, the night before you want to cook it (it should be defrosted by then) clean the chicken under running water
  • Clean the feet at this point as well (read the reasons why you should put chicken feet in your broth)
  • Put the chicken and the feet in the brine to soak overnight (here are instructions for a basic brined chicken)
  • In the morning remove the chicken from the brine, pat dry and place on a plate
  • Put the feet aside in a bowl
  • Take your kitchen twine and tie the legs together (this is optional but it seems to help the “back end” cook more evenly
  • Stuff the cavity with a couple of carrots, celery, one garlic, the bay leaf and the sprig of thyme
  • If you are using the lemon stuff that in the cavity as well
  • Place the chicken in the dutch oven
  • Coat the breast skin with the olive oil
  • Spread the rest of the vegetables around the chicken
  • Put a little water in the bottom of the dutch oven (about 1/2 cup – 1 cup)
  • Cover the dutch oven and place in the stove at 275 degrees F
  • Cook for 2 hours covered
  • After 2 hours uncover and cook at 375 degrees F for 35 – 45 minutes or until nicely browned
  • Temperature taken at the breast should be at least 165 degrees F, at the thigh, 180 degrees F
  • When cooked, remove to a platter and let rest for 15 – 20 minutes then slice and serve

Bone Broth


  •  Fill the crock pot about 2/3 with filtered water
  • Place all the vegetables that you prepped ahead of time as well as the chicken feet in the crock pot
  • Add all the skin, bones, joints and cartilage that you did not eat
  • Set the crock pot to low heat
  • Cook for 12 – 15 hours
  • In the morning when it is cooked, turn off the crock pot and let cool for up to four hours
  • When cooled, pour the soup through a strainer into another pot
  • Pick out some carrots and onion and put in with the soup
  • With your stick blender blend the vegetables (or you could use a blender)
  • This gives the broth a nice color and more nutrients
  • Divide into containers; some to freeze, some to keep for the next few days in the refrigerator
  • Enjoy this nutrient dense broth with your meals!


This post is linked to: Hunk of Meat Monday, Homestead Barnhop, Melt in Mouth Monday, Monday Mania, Real Food 101, Tuesday Tasty Tidbits, Tempt my Tummy Tuesday, Hearth & Soul Hop, Tasty Tuesday Naptime, Made From Scratch Tuesday, Tasty Tuesday, Tasty Tuesday 33, Slightly Indulgent Tuesday, Traditional Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Sustainable ways, Whole Food Wednesday, Mommy Club, Cast Party Wednesday, These Chicks Cooked, Full Plate Thursday, Pennywise Platter, Thriving On Thursday, Simple Lives Thursday, Fresh Bites Friday, Foodie Friday, Freaky Friday, Friday Food, Living Well Hop, Barnyard Hop

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Leave a Comment

  • Meagan January 2, 2012, 10:22 am

    My mom got REAL chickens from a farm (THEY’RE HUGE and so healthy looking) and last week we thawed one out and slow roasted it at about 300/325 for a couple hours. I put onions, tangerines, persimmons, sesame seeds, spices and butter on the bottom of the pan as well as stuffed inside the chicken. It was so good! Slow roasting is the way to go!

    • Jill January 2, 2012, 11:39 am

      Hi Meagan,
      That sounds like a delicious way to cook it! I never thought of putting fruits in!

  • Mira January 2, 2012, 11:18 am

    This looks delicious. I usually do my “roasted” chicken in my slow cooker, it comes out amazingly tender and all the juices make a fabulous starter for my soup. I can’t get chicken feet in my area (but I’m going to look again).

    • Jill January 4, 2012, 10:10 am

      Hi Mira,
      Yes, I use the juices for the soup as well — it is like using a flavor pack!

  • Mommyof2Girlz/StephD January 2, 2012, 12:01 pm

    It looks perfectly cooked (love the color) and so juicy. I have a rotisserie I normally use, but think next time I will try the dutch oven, thanks for sharing!

  • France @ Beyond The Peel January 2, 2012, 7:02 pm

    Hi Jill, Thanks for the great chicken recipe. WHole grass fed chickens are the only ones in the budget right now since, breast and other parts are extremely costly, so we’re roasting a lot of whole chickens these days. Thanks for this great version and that great broth recipe. Happy new year too.
    I’ll be hosting Whole Food Wednesdays starting this week at , I hope you’ll come by and share all your great recipes and information.

  • angie January 2, 2012, 9:29 pm

    sounds so yummy and looks delicious come see me at

  • April @ The 21st Century Housewife January 3, 2012, 11:34 am

    I am a big fan of slow roasting meat – it always makes it taste so good. Your broth sounds delicious too. Your slow roasted chicken looks like perfectly delicious and nutritious comfort food, and the broth sounds wonderful too. Thank you for sharing it with the Hearth and Soul hop.

  • carolinaheartstrings January 4, 2012, 9:19 am

    Now that is my kind of chicken. I need a dutch oven. Can you say birthday present!!!! Your chicken looks delicious. Come visit us. We are cooking healthy this month.

    • Jill January 4, 2012, 10:12 am

      Hi Carolina,
      A dutch oven is a MUST HAVE for a real foodie!

  • Melissa January 4, 2012, 9:51 am

    We raise pastured chickens…although the broilers we raise don’t move around too much. They are a very dense bird and I always make sure that people that buy our chickens know to SLOW roast them because they do take a long time to cook. I tried using the feet for making broth and my Hubby had a fit so I give the feet away to another girlfriend whose husband doesn’t even blink about chicken feet! lol. I also share the hearts, livers and kidneys with another family who really enjoys frying them up. I love that one chicken can make two to three meals. I make my own chicken broth and freeze some in ice trays and pressure can some for the pantry.

    • Jill January 4, 2012, 10:14 am

      Hi Melissa,
      Actually I use the heads as well and those I “hide” lol. It is so ethical and more sustainable to use the entire animal — every part. Kudos to you for doing that!

  • Elsa January 4, 2012, 4:01 pm

    This looks delicious! I also make broth out of my extra chicken and freeze it. I recently got a canner though and I’m going to try to can it sometime to save room in my freezer.

    • Jill January 4, 2012, 6:39 pm

      Hi Elsa,
      Canning is something I would like to learn to be confident about.

  • Amy @ This Crazy, Beautiful Life January 4, 2012, 7:51 pm

    This sounds so good! I will definitely be trying it out!

  • Anne @ Domesblissity January 4, 2012, 11:56 pm

    This chicken meal looks so good. Can’t wait to try it. I’d love for you to link up to my new “Thriving on Thursdays” linky party here in Australia every week. My blog features recipes, crafts, decorating, organising and decluttering advice and tips. I know everyone in Australia would love to read this blog post.

    Thanking you,
    Anne @ Domesblissity xx

  • Willom Samuel January 5, 2012, 8:40 pm

    Hello–This recipe looks great! I used to do water brines, but now I do dry brines. Simply rub 1 T of salt per 5 lbs of bird all over the bird. Either put into a plastic bag or a pot and cover. You can leave this up to three days. You can even do this with a frozen bird–just rinse before rubbing with salt. Before roasting, you don’t have to rinse–just roast. The LA Times has a whole series on dry brining–for turkeys, but can be adjusted for chickens. It takes up a lot less space in the fridge–especially at holiday times!

    • Jill January 5, 2012, 9:17 pm

      Hi Willom,
      Thanks for the info on dry brining. I have heard of this but never thought to use it. I’m going to try it next time!

  • Debbie @ Easy Natural Food January 6, 2012, 12:12 am

    This is great timing! I just bought 2 pastured chickens today, and I’m not very confident with roasting a chicken, so this is really helpful, thanks!

  • Christine January 6, 2012, 4:49 pm

    This looks delicious. Love chicken.

  • Miz Helen January 8, 2012, 2:22 pm

    Hi Jill,
    We just love a great roasted chicken, there is nothing like it in the winter and your recipe looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • Shannon January 11, 2012, 1:41 am

    This sounds wonderful. I’m about to pull a chicken out of the freezer for roasted chicken tomorrow night. I usually do mine in the crockpot, but I love the idea of pulling it out and baking it so it browns better.

    Thanks for linking up to Friday Food on!

  • JoAnn Ryan January 14, 2012, 11:01 am

    This is a great cold-weather recipe! Sounds so good I might just make it tonight.
    Thanks for letting us feature it on Food Blog: Post of the Day.

    JoAnn Ryan

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  • ruth sharpe October 15, 2014, 4:05 pm

    Hi Jill!
    I made some broth using 4 chicken carcasses, 4 or 5 chicken feet and about 11 quarts water in addition to the veggies. I did let the bones sit for an hour with acv. I cooked it about 9 hours. The broth I got did not gel, do you think I just had too much water for the volume of bones? Should I just cook some of the fluid off?

    I didn’t want too much glutamate, so was afraid to cook it longer.