Cooking Instructions
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Step 1
Preheat the oven to 428 degrees F (220 degrees C).
Step 2
Clean the
Whole Chickens (1 kg)
, pat it dry with paper towel and set aside.
Step 3
In a bowl, combine the
Salted Butter (250 g)
,
Spanish Smoked Sweet Paprika (10 g)
,
Cayenne Chili Peppers (4)
, and
Garlic (4 cloves)
. Use a spoon to roughly mash the ingredients together and season with
Coarse Sea Salt (to taste)
.
Step 4
Use your fingers to rub the paprika butter all over the chicken. Loosen the skin over the breast and push butter into the resulting pocket as this ensures a juicy roast. Any leftover butter should be smeared liberally over the entire bird. Don’t be shy!
Step 5
Place the chicken in a roasting dish and fill the base with the
White Wine (500 mL)
,
Bay Leaves (2)
and
Lemon (1)
. This aids in steaming the chicken while it cooks. Pop the chicken into the oven and roast at 430 degrees F (220 degrees C) for 20 minutes.
Step 6
Baste the chicken in some of the cooking liquid, lower the temperature to 355 degrees F (180 degrees C) and return to the oven for a further 40 minutes, basting again at leisure.
Step 7
When the chicken is ready, the skin should be golden and crispy and the liquid in the bottom of the roaster thickened and syrupy.
