I am planning to roast a few chickens and would like to use the same low and slow method I used for a turkey last month, but not sure if the method needs to be adapted for a smaller sized bird. I will be roasting 2-5 lb chickens at the same time, covered with herb butter and on a basic mire poix. Any tips? What temp? How long? I have an in-oven thermometer so that will be a guide but just wanted to gauge in terms of planning the rest of the meal.
Fourunder, you out there?