Made this two nights ago with a 4.5 lb bird and it was really good! I didn't have any paprika or cayenne pepper, so I substituted with chili powder and crushed red pepper and it was just as good (next time will try with the intended spices). I did brine my bird for about 4 1/2 hours with 1/2 cup sugar, 1/2 cup salt and some black pepper. I also used a bit of dried rosemary with the oregano and basil, and generously seasoned the bird in and out. I stuffed the cavity with 1/2 an onion, 2 garlic cloves and 2 tblsp butter. I baked the bird breast side down at 500 degrees for 15 minutes, and then at 450 degrees for another 15 minutes -- baking temps. and time from the Simple Whole Roasted Chicken also on Allrecipes. I then added 1/2 cup of chicken stock to the bottom of the pan, used that with the pan drippings to baste the bird and lowered the oven temp. to 425 degrees. I continued baking for 45 minutes. The chicken was so juicy and moist, and the pan drippings were awesome! Definitely had a kick to it! As I let the bird stand, I transfered the pan drippings into a sauce pan and added 1 tblsp flour with 1/2 cup water and poured it little-by-little until I got the consistency I wanted. SoOo good!!! We had the left-overs last night and it was still tasty! Going to make chicken salad with the remains, and then use the left over carcass to make chicken stock - nothing goes to waste here!
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