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In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for 30 seconds. Slowly pour in the juices from the slow cooker, while whisking constantly. Cook, whisking often, until thickened, about 5 minutes. Season to taste with salt and pepper. Serve gravy over chicken.

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2. Braise it. Do not reserve braising for those big cuts of beef and pork. Lean whole chicken is also a great choice for this low, slow cooking method. While you could use any liquid to braise chicken, we're hard-pressed to find one better than milk or coconut milk. It makes for a super-flavorful meal with succulent, fall-off-the-bone meat.

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Dive into succulent roast chicken, potatoes, and veggies in a creamy coconut curry sauce. This recipe will guarantee clean plates all around. Plus, as the chicken cooks, those juicy juices make that curry sauce even more finger-licking good. Go to Recipe. 5. Air Fryer Whole Chicken - Rotisserie Style.

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Season the chicken. Place the chicken on a large plate, and loosen the skin from the breast meat and legs. Divide the Italian seasoning rub into thirds. Then rub it on the flesh, skin, and inside the cavity of the chicken. Then, stuff the chicken with the rest of the lemon and the quartered onion. Truss the chicken.

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Carefully place the seasoned whole chicken into the crockpot, breast side up. Pour broth in the crockpot around chicken (not on top). Cover the crockpot with the lid and set it to cook on High heat. Cook for at least 1 hour on high. Continue cooking on High for 3 more hours OR turn it to Low and cook for 6 to 7 hours.

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Pour about 8 cups of water over the top. This will depend on the size of your dutch oven or stock pot, but be sure to cover the chicken at least ¾ of the way. Add the onion, salt and pepper. Bring to a boil over medium-high heat, then reduce the heat. Simmer, covered, until the chicken is tender, 60-90 minutes.

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Slow-Cooked Mandarin Chicken. Oranges and olives are elegantly paired in this different but delicious dish. The chicken is marinated, then cooked slowly in a flavorful sauce, so it stays moist. —Aney Chatterson, Soda Springs, Idaho. Go to Recipe. 14 / 40.

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Step Four. Feel for the breast bone and make a cut to each side. Gradually work the knife along the rib cage until the chicken breast comes off in one piece. It's worth noting that you can also remove the wishbone before taking off the breast. I left it in for this example.

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Preheat the oven to 450°F. A nice hot oven is critical for roasting chicken Keller's way—it cooks the chicken faster, helping to keep it juicy, while the high heat also yields deliciously crisp.

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Reheat: Place wings on a baking sheet and cover with aluminum foil. Bake for 8-10 minutes at 350 degrees F, until heated through. For extra crispness, uncover the wings halfway through baking time. Freeze: Place cooled wings in an airtight container or zip lock bag, and store in the freezer for up to 3 months.

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Step-by-step instructions. To a Dutch oven or large stock pot, add chicken and cold water to cover (see note 3). Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top of the liquid with a spoon. To the pot add onion, carrot, celery, and salt.

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Place the whole chicken in the roasting pan in the preheated oven. Cooking times vary by weight. Cut the string and cover with foil to prevent overbrowning after 1 hour. How long to roast a chicken at 375°F: 2½- to 3-pound chicken: Roast 1 to 1¼ hours. 3½- to 4-pound chicken: Roast 1¼ to 1½ hours.

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Roast at 425 for 1 hour and 15 minutes, until the chicken reaches an internal temperature of 160. Baste with the pan juices one to two times in the last half-hour of cooking. Remove the roasted chicken from the oven and baste again with the pan juices. Let the chicken rest for 10-15 minutes before carving.

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In a small bowl combine the salt, garlic powder, onion powder, smoked paprika, and pepper. Stir to combine. Rub the spice mixture evenly all over the outside of the chicken, use all of the spice mixture to do this. Place the chicken on top of the vegetables in the pan - breast side down.

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Raw Whole Chicken. Amount Per Serving. Calories 3214. % Daily Value*. Total Fat 233g 299%. Saturated Fat 67g 335%. Polyunsaturated Fat 50g. Monounsaturated Fat 96g.

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Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth). Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it's simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone.