Slow Roasted Chicken
There are already so many different recipes for cooking a whole chicken, you might wonder why you need one more. But if you’re a fan of store-bought rotisserie chicken, then you definitely need this one. Just like a cooked chicken from the market, the meat on this bird is plump, juicy and tender and the skin browned and deeply flavorful. Plus, this recipe is so simple and hands-off that it’s basically as convenient as driving to the store to buy a rotisserie chicken.
What’s the secret? Low and slow. Most recipes for roasted whole chicken crank the oven temperature above 400 ºF/205 ºC in an attempt to crisp up the skin and quickly cook the meat before it dries out. This recipe keeps the temperature at a low 300 ºF/150 ºC and cooks the chicken slowly for 3 hours. While the skin doesn’t get super crispy, it’s far from flabby, and has the same rich flavor that rotisserie chicken skin has. The meat is flavorful and really moist but never rubbery around the bones, like some roasted chickens can be.




I want to share my MDA success story. I consider it a success because it has been a long-term solution and not a “quick fix.” I can’t thank you enough for the website contributions and the insights on primal living. I finally feel like the young healthy person my age should reflect. Below is my story that I am so thankful to share.
The guy who kayaks and sets up camp along the same river each year. The woman who gets through the first year after her husband’s death one nightly
A couple weeks back, I wrote about how
Last week, I 

How Your Primal Connection to Water Runs Deeper Than Thirst












