Farmhouse Chicken Cooked at Low Temperature

In a bowl, mix the oil, herbs, paprika, curry, and sea salt.

Place a bouquet of herbs inside the chicken and brush it with the previously prepared olive oil. Wrap the chicken and let it rest overnight.

The next day, remove the film and place it in a preheated oven at 220°. Once the chicken is in the oven, lower the temperature to 90° and continue cooking for 5 hours.

Remove the meat from the oven and cut the pieces to serve with pasta accompanied by a mushroom sauce, for example.

To finish: When the chicken is brushed with oil, it should be left to rest for a long time so that all the flavors of the good spices permeate the meat, ideally overnight or early in the morning for the evening meal. When cooking at a low temperature, remember to place your plates in the oven at the end of cooking; this will help keep the dish warm for longer. Don't forget that meat cooked at a low temperature cools down faster than meat cooked at 200°C! And no, just because the oven runs for 5 hours, it doesn’t consume more energy since the temperature is much lower than usual... I always collect the juices by pouring them into a small dish that I place in the fridge to separate the good juices from the fat, but here there really wasn’t much fat, just nominal; it was exceptional chicken!