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
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:
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!