My Front Burner column in Wednesday's Extra section always features a recipe or two. From now on, I will send out those recipes on this blog, which should provide easy access for all you non-paper reading people! Don't forget to check out the latest column online at http://www.roanoke.com/columnists/nair/wb/xp-index.
I highly recommend the Smoked Paprika Roasted Chicken recipe. My father tried it on a whole chicken and I tried it on Cornish hens, and both turned out to be super flavorful.
You can find the chicken recipes below, and stay tuned for a few delicious honey-based ham glaze recipes on the blog tomorrow, just in time for Easter!

Basic Stewed Chicken (reported to be the no-fail base for many recipes that call for cooked chicken or chicken broth)

1 whole chicken
1 onion, quartered
1 stalk celery, roughly
chopped
1 carrot, peeled and roughly
chopped
1 garlic clove
1 tsp. thyme leaves
1 bay leaf
2 sprigs fresh parsley
1 tsp. whole black
peppercorns
Cold water

Thoroughly rinse chicken in cold water. Place all ingredients in a large pot. Use enough cold water to just cover chicken. Bring just to a boil, then reduce heat and simmer for 2 hours. Remove chicken from stock and let it cool slightly, then debone it. Strain the remaining stock and use immediately in a recipe or cool quickly in an ice bath before refrigerating.
— Courtesy of Chef Tom Hamelman, Jackson River Technical Center

Smoked Paprika Roasted Chicken

2 Tbsp. smoked paprika
2 Tbsp. honey
1 Tbsp. lemon juice
1 Tbsp. softened butter
2 tsp. garlic salt (or 1
tsp. salt plus 1 tsp. garlic
powder)
12 tsp. pepper
1 whole 4-5 lb. roasting chicken.

1. Preheat oven to 325 degrees. Rinse chicken with cold water and pat dry thoroughly with paper towels. If you alter this step, the paste may not stick properly.
2. Mix together paprika, honey, lemon juice, butter, garlic salt and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan.
3. Bake for approximately 1 hour and 15 minutes. You may have to adjust the time depending on the size of the bird. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh. To ensure doneness, use a meat thermometer and remove chicken when it registers 165-170 degrees for the breast and 180-185 degrees for the thigh.
— Simply Recipes

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• Posted by Lindsey Nair in Recipes
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