I’ve been working in a butcher shop this summer. It’s a big change from the last few years, I’ve mostly worked office type jobs. It’s been a long time since I worked in customer service. Yet, I can’t complain at all about being back in that line of work! The hours are irregular, but they work around my academic schedule. The people I work with are all fantastic! The customers are pleasant. Some of them like to talk to me about cooking and even ask me for cooking advice. And, I get a discount on meat.
Each week since I’ve started, I’ve brought home something different. So I can try it and give an honest opinion to the customers. I also just want to have good food (all the product is local, free range, hormone free and antibiotic free). Last week I brought home a whole chicken. Despite my ambition to keep the apartment cool by not turning on the oven… I broke down and roasted a lovely whole chicken.
I can’t get enough of this chicken! It’s so delicious. I’m also a bit obsessed with smoked paprika at the moment (I just bought my very first bottle of it this month). I love paprika to begin with, but smoked tastes and smells delicious! I may be going a bit overboard with the ingredient at the moment… I’ve been adding smoked paprika to just about everything!
After picking apart the chicken over a few meals, I used the bones and bits of leftover meat to make chicken stock. Actually, I’ve learned more about making soup stocks recently. One of my co-workers and I were discussing it the other week. Apparently I’ve been doing it wrong the last few years since I started cooking for myself. Apparently you should never let the stock boil, only simmer. A slow cooker will bring it to a boil, so you should always make stock on the stove-top. If it boils, the stock will become cloudy. I kept this in mind while making chicken stock the other day.
What are your favourite spices to use when roasting a chicken?
Chicken Roasted with Rosemary and Smoked Paprika
- 1 whole chicken – approximate cost $15.00
- 3 tablespoons smoked paprika – approximate cost $0.75
- 3 tablespoons olive oil – approximate cost $0.25
- 1 teaspoon dried rosemary – approximate cost $0.10
- 1 teaspoon sea salt – approximate cost $0.05
- 1 teaspoon black pepper – approximate cost $0.05
- Preheat the oven to 350° Fahrenheit.
- In a small bowl, combine smoked paprika, dried rosemary, sea salt, and black pepper and mix well.
- Add olive oil to the spices and stir well.
- Gently loosen the skin from the chicken (breast, legs, back), being careful not to tear it.
- Place the chicken in a roasting pan.
- Rub the spice mix under the chicken’s skin.
- If you have extra spice mixture, pour it over top of the chicken.
- Add about 1/2 cup of water to the bottom of the roasting pan.
- Roast the chicken, covered, until cooked through.
- Remove cover (lid, aluminum foil).
- Turn the oven to broil.
- Continue to cook until the skin becomes crispy.
- Remove from oven.
- Allow to stand 5 minutes.
- Serve with your favourite side dished and enjoy!
Makes about 6 servings + stock (approximate cost: $2.70 per serving).