Wednesday, April 18, 2012

Slow Roasted BBQ Chicken

Last week I received the latest Cooking Light Magazine in the mail and in it was a recipe for barbecued chicken sandwiches using a store bought rotisserie chicken and a recipe for the bbq sauce.  My mind has been on those sandwiches all week and I was determined to make my own, as well as a sauce of my own making.  Tonight's the night and hopefully all will go well and I'll be showing off the sandwich tomorrow.  Anyway, last night I made the roast chicken using the 5 hour slow roast method with a barbecue rub instead of my normal Greek seasoning rub.  It was extremely good served up with the Asparagus and Bacon Stir Fry and some scalloped potatoes.  And a dipping sauce is included!

For the rub and dipping sauce:

2 tsp sweet paprika
1 Tbl smoked paprika
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
1 tsp granulated garlic
2 tsp sugar
2 Tbl vegetable oil
2 Tbl plus 1 tsp apple cider vinegar
3/4 cup mayo

In a small bowl mix together the sweet paprika, smoked paprika, cumin, salt, pepper, garlic and sugar.
Mix 1 tablespoon of the rub with the mayo and 1 tsp apple cider vinegar.  Cover and refrigerate until dinner time.
To the rest of the rub add the vegetable oil and the 2 tablespoons of apple cider vinegar.

For the chicken:
One 4 to 5 pound whole chicken
5 or 6 garlic cloves
The rub-oil-vinegar mixture

Place the chicken in an open roaster and rub the whole chicken inside and out with the rub-oil-vinegar mixture.  Place the garlic in the chicken's cavity. Cover and refrigerate for at least two hours.(longer is good)
Preheat your oven to 250F.  
Roast the chicken uncovered for 5 hours, basting every 45 minutes or so with the pan juices that will accumulate.  Tip the pan now and then to get those juices out of the cavity. When done, let the chicken rest a few minutes before carving.
Serve with the dipping sauce
NOTE:  I saved and refrigerated the pan juices because I might use them for the sandwiches.  We'll see...


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