- 15 mins
- 15 mins
Ingredients
- BASIC RECIPE
- 3 1/2 lbs Frying chicken
- 8 tbsp Water
- 1 tbsp Dry white wine
- 1/2 tsp Paprika
- ORIENTAL FLAVORING
- 1 large garlic clove, minced
- 3 tbsp soy sauce
- 2 tbsp Cider vinegar
- 1 tbsp Brown sugar, tightly packed
- SWEET SPICE FLAVORING
- 1 large garlic clove, minced
- 3 tbsp fresh lemon juice
- 1 tbsp soy sauce
- 1 tsp Honey
- 1/8 tsp Ground ginger
- 1/8 tsp Ground Cardamom
- 1/8 tsp Ground allspice
- 1 pinch Ground Cumin
- GARLIC BASIL
- 3 Cloves Garlic
- 3 Tbsp Basil, Fresh or 1 Tbsp dried
- Pinch of Salt
Preparation
Step 1
Optionally omit wine and paprika from basic recipe.
Place rack in lowest position of oven; preheat oven to 450°F, Mix wine and paprika in a small bowl and set aside.
Rinse chicken under cold water and pat dry thoroughly with paper towels. Gently press chicken onto vertical roaster. Set roaster in 8- or 9-inch baking pan. Add water.
Roast for 15 minutes. Reduce heat to 375°F; roast for an additional 15 minutes per pound.
During last 20 minutes of cooking, brush with wine-paprika mixture to aid browning. Carve from the rack and serve immediately.
OPTIONAL VERSIONS:
Flavoring: mix all of the ingredients of either one together and blend well.
Loosen the skin from chicken breast, thighs, and drumsticks (do not puncture skin).
Rub or spoon sauce under skin and spread evenly.
Roast as directed, basting with the pan juices.