Stockmann.fi

Oven-cooked whole chicken

For three

1 large chicken
1½ tbsp flake salt
1 tsp whole black peppers
(1 tbsp smoked paprika powder)
a coupld of rosemary sprigs
½ dl virgin olive oil
1 lemon
1 orange
3 dl mild chicken stock from fond

Put the salt, black pepper and smoked paprika powder into a mortar, and grind them into a fine powder. Wash and dry the lemon and orange. Slice one half of a lemon and one half of an orange, and cut the rest into pieces.

Season the chicken evenly by pushing sliced lemon, orange and rosemary sprigs under the skin where they will provide more flavour for the meat (for this, separate the chicken skin from the neck). Put the rest of the lemon and orange pieces in the abdominal cavity. Rub the skin of the chicken with olive oil and then with the seasoning mixture. Place the chicken in a suitable casserole dish, and place in the oven at 150 degrees Celsius.

Heat the chicken stock. Let the chicken first cook for half an hour and then pour chicken stock in the dish. Baste the bird with the hot stock about every 15 minutes. The cooking time is usually about one hour, and the chicken is cooked when you get clear cooking liquid after poking the chicken. Let the large chicken rest for awhile after taking it out of the oven, before cutting it. Serve the chicken, for example, with rice and salad. The gravy can be served with the chicken.