Wednesday, September 7, 2011

My Paprika Roast Chicken


Olive oil
3 1/2 to 4 pound whole chicken
1 stick real butter, room temperature
1 tablespoon ground paprika
Kosher salt

Freshly ground pepper
1 slight handful parsley, chopped fine 
2 fresh sage leaves, chiffonade or equivalent ground sage
1 handful fresh rosemary leaves, minced, plus a few twigs reserved for garnish
3 twigs fresh thyme leaves (I know. Sounds like a song : )
1 head garlic, cut in half

6 nice sized potatoes, scrubbed and quartered, leave jacket on (or peel if preferred)
1 large white onion, peeled and chopped
6 carrots washed, ends trimmed and halved, but leave rustic
2 ribs celery, washed, peeled to remove strings and cut into thirds


Preheat the oven to 400 degrees .
Add paprika to room temperature butter. Stir well to combine.
If chicken has a giblet package, remove. Discard or freeze for use later. Wash chicken well inside and out. Pat dry. Salt and pepper the cavity of the chicken and add ½ of the butter.  Rub the butter in well. Stuff with garlic and a third of the herbs.

Using your fingers, make a pocket under the skin of the breasts of the chicken. Place a third of the herbs beneith the skin. Herbs will be visible under the skin so neatness counts. Rub outside of chicken with remaining paprika butter. Salt and pepper to you liking. Using butchers twine, encircle each leg with string and tie legs together. Tuck wing tips under and place in roaster. 
Add all the vegetables and the remaining herbs around the bird. Salt and pepper. Drizzle vegetables well with olive oil. Roast for 1 ½ to 2 hours or until the juice runs clear. Carve into pieces or leave whole. Serve on platter with rosemary sprigs and vegetables.