Oven-cooked chicken
Large chicken (about 1.5 kg)
1 ½ tbsp gourmet salt
1 tsp black peppercorns
1 tbsp smoked paprika powder
Few rosemary twigs
½ dl virgin olive oil
1 lemon
1 orange
4 dl mild chicken stock made from concentrate
Grind the salt and black peppercorns in a mortar. Add the smoked paprika powder.
Rinse and dry the lemon and orange. Slice half of the lemon and half of the orange; chop the other halves. Separate the chicken skin from the neck, and push lemon and orange slices and rosemary twigs under the skin. Put the rest of the fruit in the abdominal cavity. Rub the skin of the bird with olive oil and then with the seasoning mixture. Put the chicken in an oven dish into the oven and cook in 150 degrees Celsius. Heat the chicken stock. Let the chicken cook for half an hour and then pour stock in the dish. Baste the bird with the hot stock every 15 minutes. Total cooking time is approximately 2 hours. Test tenderness of the chicken from the chicken leg with a twig. The gravy is clear when the bird is cooked. Let the chicken rest for awhile before cutting it. Serve with rice and salad. The gravy can be served with the chicken.