I was repainting the interior of our modified 5th wheel, and noticed the small oven had a setting for 170F. I dont think ive ever seen a marked temp that low on an oven before. That temp is perfect for long slow cooking of meat as proteins coagulate between 145 and 165F depending on what they are.

I lined the bottom and first rack of the oven with terracotta tiles to more evenly distribute and stabilize temperature fluctuations, and slow cooked a chicken in there for about 14 hours last night.

I did 30 minutes of high temp broil to sear the outside, then did the 14 hour cook, followed by another 20 minutes broil to re-crisp the skin.

Garlic, oregano, thyme, red pepper, cumin, and a very tiny amount of turmeric and cinnamon.

The slow cook softens the bones so after you remove the meat, you can crack them open before cooking stock so all the marrow gets extracted.

Slow cooked flavor for the rest of the week. 🥘