Copper Chicken
1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon paprike -- plus 1/2 teaspoon 1 roasting chicken -- 5 to 6 pounds 2 tablespoons melted butter -- or vegetable...
Ingredients
- 1/2teaspoonsalt
- 1/2teaspoonfreshly ground black pepper
- 1tablespoonpaprike -- plus 1/2 teaspoon
- 1roasting chicken -- 5 to 6 pounds
- 2tablespoonmelted butter -- or vegetable oil
- 2heads garlic -- (about 24 cloves)
- 1orange peel -- grated
- 2bay leaves
Directions
- 1
1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon paprike -- plus 1/2 teaspoon 1 roasting chicken -- 5 to 6 pounds 2 t
- 2
Peel the garlic
- 3
In a small bowl, combine the salt, pepper, and 1 tablespoon of the paprika
- 4
Rub the chicken with the butter or oil and then with the spice mixture
- 5
Stuff the cavity of the bird the garlic cloves, half of the orange peel, bay leaves, and rosemary sprigs
- 6
Truss the legs and place the chicken in a large baking dish
- 7
The trussed chicken can be refrigerated for 3 or 4 hours, well wrapped
- 8
Bring to room temperature before cooking