Roasted Chicken With Paprika Recipe
Ingredients
| Chicken | 6 pound | |
| Chicken stock | 3/4 Cup (16 tbs) | |
| 2 tablespoons plus 2 teaspoons low-calorie salad dressing | ||
| Paprika | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash and dry chicken.
Remove skin.
Sprinkle neck, body cavities, and surface with salt and pepper.
Place chicken in shallow pan.
Combine stock or salad dressing with paprika and brush 1 tablespoon over chicken.
Roast at 375°F.
approximately 30 minutes per pound.
Baste every 20 minutes with paprika mixture.
Chicken is done when drumstick meat feels soft when pressed between fingers and leg twists easily out of thigh joint.
Carve and weigh portions.
Remove skin.
Sprinkle neck, body cavities, and surface with salt and pepper.
Place chicken in shallow pan.
Combine stock or salad dressing with paprika and brush 1 tablespoon over chicken.
Roast at 375°F.
approximately 30 minutes per pound.
Baste every 20 minutes with paprika mixture.
Chicken is done when drumstick meat feels soft when pressed between fingers and leg twists easily out of thigh joint.
Carve and weigh portions.
Chef
