|Smoky, fatty, juicy, fragrant, juicy, wonderful.|
This makes an excellent chicken every time. You will want to lick the roasting vessel.
But my personal preference is to substitute smoked Spanish paprika for pepper. So basically, I get the chicken as dry as possible with paper towels, then salt it, then spread a liberal layer of smoked paprika all over the outside and inside the cavity.
|Raw chicken and its ingredients.|
Then, put it in a hot (450) over for at least an hour (I usually do about an hour and ten). Don't open and close the oven hungrily and obsessively--that will ruin it.
My only other trick is to add a few tablespoons of butter to the drippings after you take it out, then baste!
I love this recipe. Smells fantastic as it starts getting towards doneness. Carve it up and dribble the luscious pan juices on top.
|Stock on the way!|
Let it simmer for a few hours, then store in the fridge (if you plan to use it soon) or freezer (for whenever).