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Author Notes: A number of years ago I found a recipe for a pulled chicken sandwich that used a store bought rotisserie chicken and a homemade barbecue sauce. That sandwich caught my attention but I thought "why not roast my own chicken?" I set out to do this using my five hour slow roast method and the results were terrific. The chicken was moist and juicy and flavored with hints of summer BBQ. And a quick dipping sauce is included! —inpatskitchen
Serves 3 to 4
For the rub and dipping sauce
- 2 teaspoons sweet Hungarian paprika
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon granulated garlic
- 2 teaspoons granulated sugar
- 1 teaspoon apple cider vinegar
- 3'4 cup good quality mayo
- Mix together both paprikas, the cumin, salt, pepper, garlic and sugar. Take one tablespoon of this mixture and stir it into the mayo along with the teaspoon of apple cider vinegar. Refrigerate the mayo mixture until dinnertime. Reserve the rest of the rub for the chicken.
For the chicken:
- One 4 to 5 pound whole chicken
- 5 or 6 whole peeled garlic cloves
- The previously made rub
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- Mix the rub with the vegetable oil and vinegar and then rub the chicken inside and out with this mixture. Place the cloves of garlic in the cavity.
- Place the chicken in a roasting pan, cover and refrigerate for at least 2 hours. Doing this the night before is even better.
- Place the chicken in a pre heated 250F oven and roast for 5 hours, occasionally basting with the rendered pan juices that will start developing after the first hour. Let the chicken rest for 10 to 15 minutes before carving. Serve with the dipping sauce.
- This recipe was entered in the contest for Your Best Hands-Off Recipe