1/2 ts Salt
1/2 ts Black pepper
1 tb Paprika; +1/2 ts
5 lb Roasting chicken; up to 6 lb
2 tb Butter; melted
2 Garlic heads (24 cl)
1 Orange peel; grated
2 Bay leaves
2 Fresh rosemary sprigs
3 1/2 c Chicken stock
1 tb Fresh rosemary; chopped
Fresh ground black pepper
Set the oven @ 400 F/205 C. Peel the garlic. In a small bowl,
combine the salt, pepper, and 1 tb of the paprika.
Rub the chicken with the butter or oil and then with the spice
mixture. Stuff the cavity of the bird the garlic cloves, half of
the orange peel, bay leaves, and rosemary sprigs. Truss the legs
and place the chicken in a large baking dish.
The trussed chicken can be refrigerated for 3 or 4 hours, well
wrapped. Bring to room temperature before cooking.
Add enough stock to come 1" up the side of the chicken. Place in
the oven and bake 1 to 1-1/2 hours.
Transfer the chicken to a cutting board and let sit 10 minutes
before carving. Add any remaining stock to the pan and bring to the
boil over medium-high heat, stirring and scraping the cooked bits
from the bottom of the pan. Add the remaining orange peel, chopped
rosemary, and 1/2 ts paprika; season to taste with salt & pepper.
Continue to boil until the sauce is reduced by about 1/3rd, about 5
to 10 minutes.
Arrange the carved chicken on a serving platter and pass a bowl of
the sauce separately.
