Paprika roasted chicken

Roasted chicken is a beautiful thing. I mean that, truly. Its never demanding of your time. It requires initial commitment and fearlessness but after you have gone places that you have never gone before with anything or anyone else, the chicken rewards you. For days. It is the gift- or the dinner- that keeps on giving. 

After the chicken has been cooked and carved, you prepare yourself for round two. The second gift: chicken broth. Chicken broth is like liquid gold. And very much worth the hassle so do NOT skip the chicken broth or we cannot be friends. And I mean that too.  

Paprika roast chicken

1 whole chicken

Paprika

Kosher salt

Set up your crock pot by scrunching up four small sheets of tin foil and placing them in the bottom of the pan so the chicken can rest above it's own juices without getting soggy.

Unwrap chicken and place breast side up directly inside. Drizzle olive oil over it, about 1/4 cup. Liberally sprinkle salt and paprika on top. 

Set on low for 7 ish hours. Or until the thermometer reaches 165 but no longer so you don't dry it out.  

Turn off and let rest for 20 mins. Then place onto plate and carve.  

**If you want to make gravy then save the drippings after you pull the chicken out. Just pour it through a strainer and into another bowl. Otherwise, leave it in the crock pot for the broth.