Paprika Roasted Chicken


4 whole pastured chickens - each 3 kg (6.6 lbs), room temperature

1/2 cup smoked paprika

1/2 cup sweet Hungarian paprika

8 Tbsp fine Himalayan sea salt

4 Tbsp ground black pepper

Method: Preheat oven to 350-degrees.

In a small bowl, combine the 2 kinds of paprika and stir well to combine thoroughly.

Sprinkle entire surface of each chicken with 1/4 cup paprika mix, 2 Tbsp of salt and 1 Tbsp black pepper.

Lay chickens in large roasting pan(s). Add 1” water to bottom of pan to keep meat moist while roasting.

Roast in oven until temperature on instant read meat thermometer inserted at thickest part of thigh, near the body, reads 175-degrees and juices run clear when thigh is pierced with tip of knife (about 2 hours).

Remove chicken from oven and let stand, uncovered, until it comes to room temperature before carving.

To carve a chicken:

Using your hands, pull the entire leg off the body. Twist at the joint in the leg to separate the drumstick from the thigh and set the pieces aside.

Repeat the same procedure to remove the wings. Set aside.

To remove the breast meat, using a long, thin, sharp knife (carving knife works best), cut along one side of the center bone/cartilage at the top. Slide your thumb between the cartilage and the solid piece of meat and pull it away from the carcass in one piece. Set aside. Repeat for the other side of the breast. Set aside.

Turn the chicken over and remove the meaty pieces from the back. Set aside.

To cut the thigh meat for serving, using your hands, remove the big thigh bone from the center of the thigh. Cut the thigh meat into 2 or 3 pieces. Repeat for other thigh.

To cut the drumstick for serving, simply pull the meat away from the bone. Cut each piece into 2.

To cut the breast meat for serving, lay the breast, skin side up on carving board and cut on a diagonal into 1/2” slices.

Lay all carved meat back into roasting pan until ready for plating - this will allow the meat to absorb the roasting juices and keep it super moist.