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1
Preheat the oven to 400F (200C).
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2
Peel the garlic.
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3
In a small bowl, combine the salt, pepper, and 1 tablespoon of the paprika.
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4
Rub the chicken with the butter or oil and then with the spice mixture.
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5
Stuff the cavity of the bird the garlic cloves, half of the orange peel, bay leaves, and rosemary sprigs.
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6
Truss the legs and place the chicken in a large baking dish.
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7
The trussed chicken can be refrigerated for 3 or 4 hours, well wrapped.
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8
Bring to room temperature before cooking.
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9
Add enough stock to come 1 inch up the side of the chicken.
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10
Place in the oven and bake 1 to 1 1/2 hours, or until a meat thermometer inserted in the thigh registers 180 degrees.
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11
Transfer the chicken to a cutting board and let sit 10 minutes before carving.
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12
Add any remaining stock to the pan and bring to the boil over medium-high heat, stirring and scraping the cooked bits from the bottom of the pan.
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13
Add the remaining orange peel -- chopped rosemary, and 1/2 teaspoon paprika; season to taste with salt and pepper.
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14
Continue to boil until the sauce is reduced by about one-third, about 5 to 10 minutes.
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15
Arrange the carved chicken on a serving platter and pass a bowl of the sauce separately.
