Dinner Tonight: Paprika Roast Chicken
It all started with some really good fried chicken. It was tangy from dip in buttermilk, and yet his this incredible spicy edge from a poultry shake from an Alton Brown recipe. Unlike most fried chicken recipes, he recommended placing the spices underneath the flour. He had a persuasive reason for this: "Spices like paprika burn. By stashing them under the crust they'll be protected." Where is this going, you may ask?
One can't easily make fried chicken on a busy weeknight. It requires time and patience. But I wanted that intense taste of the poultry shake. So I took the idea of placing the spices underneath the flour, and decided to see what it could do for a roasted bird. Of course, high ovens temperatures would surely burn the spices if they were just sprinkled on the skin. So I placed the spices under the skin. Surely the fat underneath the skin would protect the paprika and I'd be left with that incredible taste.
As a replication of fried chicken this dish failed miserably. It had none of the crispy, tangy goodness of real fried chicken. But as a kicked up, highly seasoned roast chicken, it was astonishingly good. That poultry shake infused every ounce of the meat. This bird is unhinged and spicy. Have a glass of water close! And without the fried guilt, get seconds.
Paprika Roast Chicken
- serves 4 -
Ingredients
1 chicken
2 tablespoons paprkia
2 tablespoons kosher salt
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Procedure
1. 1. Preheat the oven to 400 degrees. Loosen the skin of the chicken by carefully sticking your fingers between the skin and the meat. It's best to get half of the breast done from the bottom of the bird, and then loosening the skin from the hole on top to get the other half. The legs require a little more patience. You'll have to go from the base of the leg and work from there. The skin tears easily, so be careful.
2. 2. Mix together the paprkia, salt, garlic powder, and cayenne pepper. Rub the seasoning underneath the skin where ever possible. Be sure to sprinkle in the cavity of the bird. Try to leave a tablespoon or so to sprinkle on at the end.
3. Place in a roasting pan, and stick in the oven. Cook for about 50 minutes to an hour, or until the temperature is right around 165. Remove and let rest for 10 minutes. Then carve up and serve. Sprinkle a little of the reserved shake on at the end.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible.
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11 Comments:
I love roast chicken and I love paprika so this seems like a great combo!
saraann at 5:13PM on 01/21/09
I think I know what I am making for dinner tomorrow night! (because tonight we are introducing someone to bibimbap!)
kuromu at 5:51PM on 01/21/09
Try this using smoked Spanish paprika. Yum.
PattiA at 6:39PM on 01/21/09
What kind of paprika, smoked hot, smoked sweet, Hungarian, half sharp?
RI Swampyankee at 12:19AM on 01/22/09
From Bourdain's Les Halles Cookbook: "Most people seem to think that if you scatter some salt and pepper and, God forbid, paprika on a chicken, then throw him, legs askew into an oven and cook every bit of blood and moisture out of him -- that that's roasting a chicken."
'Nuff said.
LunaPierCook at 4:23AM on 01/22/09
I tried this with Hungarian paprika and I have to fully disagree with LunaPierCook. I've had many a roast chicken, and this one was a nice treat. Regardless of spices, if you cook it correctly, you will NOT "cook every bit of blood and moisture out of him."
July at 7:48AM on 01/22/09
RI Swampyankee: I used some Hungary Sweet Paprika from Penzeys.
LunaPierCook: I'd probably agree with Bourdain if you don't take the time to carefully rub the spices underneath the skin.
Nick Kindelsperger at 8:22AM on 01/22/09
If you want a truly lucious paprika roast chicken try this Smoked Paprika Roast Chicken at Simply Recipes.com. Smoked Paprika mixed with butter, honey, lemon and garlic, rubbed under the skin....delicious! Just look at that picture!
Cary at 1:57PM on 01/22/09
Had this for dinner last night rubbed on chicken thighs (under the skin). I used 1/2 smoked paprika and 1/2 regular sweet. I was worried about the spiciness, but it wasn't hot at all. Delicious though, and lots of spice mix leftover. My husband loved it.
artychoke at 11:23AM on 01/23/09
If you want crispy skin, why not brine the bird, after the brine,rinse, put spices under the skin(i would think minus the salt) then air dry in the fridge overnight, then roast, or broil, heck I've even done this on the grill(minus the spices), and you get a really nice crispy skin, I'll try this and check back in.
jword2001 at 1:38PM on 01/23/09
A similar recipe that I've found very easy and yields satisfying results makes the following "adjustments" to your recipe.
1) butterfly the chicken;
2) insert some fresh thyme under skin of breasts and thighs;
3) sprinkle chicken thoroughly with smoked Spanish paprika and kosher salt;
4) leave overnight in refrig. uncovered, skin-side up;
5) just before placing in 400 degree oven, drizzle chicken with olive oil.
This gives a wonderful flavor, and crisp skin.
S Azcuy at 2:26PM on 01/27/09