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Vertically Roasted Chicken

September 19, 2006
Vertically Roasted Chicken

Optionally omit wine and paprika from Basic Recipe.

Place rack in lowest position of oven; preheat oven to 450F. Mix wine and paprika in a small bowl and set aside. Rinse chicken under cold water and pat dry thoroughly with paper towels.

Gently press chicken onto vertical roaster. Set roaster in 8- or 9-inch baking pan. Add water. Roast for 15 minutes.

Reduce heat to 375F; roast for an additional 15 minutes per pound. During last 20 minutes of cooking, brush with wine-paprika mixture to aid browning. Carve from the rack and serve immediately.

FLAVORING: Mix all of the ingredients of either one together and blend well. Loosen the skin from chicken breast, thighs, and drumsticks (do not puncture skin).

Rub or spoon sauce under skin and spread evenly. Roast as directed, basting with the pan juices.

3 1/2 lb Frying chicken
1/2 c Water
1 tb Dry white wine
1/2 ts Paprika

1 lg Garlic clove (minced)
3 tb Soy sauce
2 tb Cider vinegar
1 tb Brown sugar, tightly packed