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 oil
2 heads garlic — (about 24 cloves)
1 orange peel — grated
2 bay leaves
2 sprigs fresh rosemary
3 1/2 cups chicken stock
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
Preheat the oven to 400 degrees. Peel the garlic. In a small bowl, combine the salt, pepper, and 1 tablespoon of the paprika. Rub the chicken with the butter or oil and then with the spice mixture. Stuff the cavity of the bird the garlic cloves, half of the orange peel, bay leaves, and rosemary sprigs. Truss the legs and place the chicken in a large baking dish. The trussed chicken can be refrigerated for 3 or 4 hours, well wrapped. Bring to room temperature before cooking.
Add enough stock to come 1 inch up the side of the chicken. Place in the oven and bake 1 to 1 1/2 hours, or until a meat thermometer inserted in the thigh registers 180 degrees. Transfer the chicken to a cutting board and let sit 10 minutes before carving. Add any remaining stock to the pan and bring to the boil over medium-high heat, stirring and scraping the cooked bits from the bottom of the pan. Add the remaining orange peel — chopped rosemary, and 1/2 teaspoon paprika; season to taste with salt and pepper. Continue to boil until the sauce is reduced by about one-third, about 5 to 10 minutes. Arrange the carved chicken on a serving platter and pass a bowl of the sauce separately.