As you all know, I love roasting my own chickens and doing all kinds of things with the meat and bones. Usually, I season my chicken with salt, pepper, and some garlic powder before roasting. Sometimes I stuff the cavity with fresh herbs and/or garlic cloves. Well, the Feb. 2009 issue of Gourmet Magazine had a recipe in it for roast chicken with paprika and sweet onions that caught my eye, and I decided to make it on Friday night for my dinner.
The recipe is here.
Now, I didn't cut up my chicken as the recipe specifies, and I didn't use cayenne pepper because I don't like it. Instead, I used a full teaspoon of cinnamon and smeared the rub all over the chicken. I stuffed the cavity with some onion and left the rest of the onion to roast in the pan with the chicken.
This smelled amazing as it cooked, and it was a very tasty way to do chicken. I served mine with roast potatoes and green beans. It was a far out meal! And the best part is that I have left-overs to use up and I have another carcass to make soup with - woo-hoo!