Posted by CookinMom May 19, 2001

This recipe uses the Spanek vertical roaster, which is available at gourmet and cookware shops and poultry stores. For a darker skin, brush with oil before cooking, or cook an extra five to ten minutes. Carving this upright chicken is a lot easier than carving a standard chicken.

1 (3 1/2) pound frying chicken
1 tablespoon herb seasoning mix, such as herbes de Provence
1 teaspoon salt (if no salt in seasoning mix)
1/2 teaspoon black pepper (if no pepper in seasoning mix)
1 tablespoon olive oil
1/2 to 1 cup chicken stock or wine

Preheat oven to 450. Remove giblets and was and dry chicken. Mix seasonings and oil in small bowl. Rub inside the cavity of the chicken, in between joints and around neck area, but dont loosen skin on the breasts (the juices collect here while roasting and keep the breast meat moist). Put the chicken upright on the vertical roaster, making sure the top of the roaster pokes through the neck cavity.

Put the chicken in a small roasting pan (a deep-dish pizza pan lined with foil works well).

Add stock to a depth of 1/8 to 1/4 inches. Put chicken in the oven. Cook 15 minutes, then reduce heat to 400 degrees F and cook an additional 30 to 35 minutes, until juices run clear or temperature reaches 160 degrees F.

Delicious!