Copper Chicken

Directions

1. 1
   Preheat the oven to 400F (200C).
2. 2
   Peel the garlic.
3. 3
   In a small bowl, combine the salt, pepper, and 1 tablespoon of the paprika.
4. 4
   Rub the chicken with the butter or oil and then with the spice mixture.
5. 5
   Stuff the cavity of the bird the garlic cloves, half of the orange peel, bay leaves, and rosemary sprigs.
6. 6
   Truss the legs and place the chicken in a large baking dish.
7. 7
   The trussed chicken can be refrigerated for 3 or 4 hours, well wrapped.
8. 8
   Bring to room temperature before cooking.
9. 9
   Add enough stock to come 1 inch up the side of the chicken.
10. 10
    Place in the oven and bake 1 to 1 1/2 hours, or until a meat thermometer inserted in the thigh registers 180 degrees.
11. 11
    Transfer the chicken to a cutting board and let sit 10 minutes before carving.
12. 12
    Add any remaining stock to the pan and bring to the boil over medium-high heat, stirring and scraping the cooked bits from the bottom of the pan.
13. 13
    Add the remaining orange peel -- chopped rosemary, and 1/2 teaspoon paprika; season to taste with salt and pepper.
14. 14
    Continue to boil until the sauce is reduced by about one-third, about 5 to 10 minutes.
15. 15
    Arrange the carved chicken on a serving platter and pass a bowl of the sauce separately.