I am seriously behind on posting recipes here on the blog and I have REALLY missed it. I have been working on a big photography project outside of the blog because I offer Food Photography as a part of Jessi’s Kitchen and it has kind of consumed every aspect of my life lately…..but I am back now and REALLY happy to be.
I lately have started roasting whole chickens. I usually buy rotisserie chickens at the store and decided I should just try making my own at home. There are many different methods to roasting a chicken but I decided to do it at a low temperature and slow cook it. The chicken was really so tender and full of wonderful lime and chile flavors.
- 4–4.5lb chicken
- 1/3 cup ghee or softened grass-fed butter
- 1 tsp ancho chile powder
- 2 tsp chili powder
- 1 tsp granulated garlic
- 1 tsp sea salt
- 1 tsp black pepper
- Zest and slices of 3 limes
- Pull the whole chicken out of the refrigerator and let sit at room temperature for 30 minutes and preheat oven to 300.
- Combine the ghee, ancho, chili powder, garlic, sea salt, pepper and lime zest in to a bowl mix in to a paste.
- Take a tablespoon or two of the ghee mixture and rub it under the chicken skin and then add several of lime slices inside the chicken cavity.
- Tie the chicken with some butcher’s twine so it cooks evenly and then rub the rest of the ghee mixture all over the chicken.
- Place the chicken in a large cast iron cast iron skillet and roast for approximately 2.5 hours or until internal temperature reaches 165.
- Let the roasted chicken set for about 15 minutes and then serve.
- Cooking time may vary some according to the size of your chicken.