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The Vertically Roasted Chicken

Yield: 4 Servings

Ingredients and directions for this recipe

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

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

SWEET SPICE FLAVORING
1 lg Garlic clove, minced
3 tb Fresh lemon juice
1 tb Soy sauce
1 ts Honey
1/8 ts Ground ginger
1/8 ts Ground cardamom
1/8 ts Ground allspice
1 pn Ground cumin

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.

See also:
Previous recipe The Vermonter Cold Remedy
Next recipe The Very Best Chicken Soup

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