Convection Roasted Chicken

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• 4 lbs chicken
• 1/2 onion
• 1/2 carrot
• 1 celery rib
• 1 sprig thyme
• 1/2 lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne (more or less)
• 1/4 cup butter (2 tb, more or less)
• 1/4 cup cornstarch
• 2 cups stock

Recipe

• 1 kosher the chicken in very cold water with 1/2 cup kosher salt for at least two hours to 6 hours.
• 2 dry chicken very well inside and out and stuff with onion, carrot, celery, thyme and lemon.
• 3 separate skin from chicken breast, legs and thighs and push butter under and smoosh it down so it spreads a little.
• 4 mix salt, pepper, paprika, pepper together and rub on outside of chicken.
• 5 put chicken into a zip baggie and refrigerate overnight.
• 6 next day, dry chicken again and sprinkle skin with corn startch. set on a rack in a shallow pan breast side down (i use a cast iron skillet). pour two cups of stock into the pan and roast at 275 conventional or 250 convection for 4 to 5 hours until the thigh meat registers at least 160.
• 7 flip bird breast side up for the last 30 - 45 minutes.
• 8 a four pound bird will take about 4 hours and a five pounder will take about 5 hours. do not judge by the time, judge by the thigh temperature.
• 9 serve with potatoes, rice or egg noodles.