roast chicken

Ingredients for 3 servings:

• 1 tbsp paprika powder, sweet
• Salt
• pepper
• 1 chicken, approx. 1.2 kg, ready to cook
• 4 sprigs of parsley
• 2 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 220°C. Mix the paprika with salt and pepper and rub it well into the chicken, seasoning the inside as well. Wash the parsley, shake it dry, and stuff it into the abdominal cavity along with the butter. Place the chicken breast-side up on a wire rack with a baking tray underneath to catch the meat juices. After 15 minutes, reduce the temperature to 180°C. Then roast the chicken for a further 40 minutes. Towards the end of the cooking time, test for doneness: lift the front of the chicken slightly so that the meat juices can flow out of the abdominal cavity. If the juices run clear, the chicken is done. If the meat juices are cloudy or reddish, roast the chicken for another 10-15 minutes, then repeat the test. The meat juices can be made into a wonderful gravy using chicken stock, cream, and cornstarch.