Convection Roasted Chicken

• chicken↗4 lbs
• onion↗1⁄2
• carrot↗1⁄2
• celery rib↗1
• sprig thyme↗1
• lemon↗1⁄2
• kosher salt↗1 teaspoon
• cracked black pepper↗1⁄2 teaspoon
• paprika↗1⁄2 teaspoon
• white pepper1⁄4 teaspoon
• cayenne↗1⁄4 teaspoon

  more or less

• butter1⁄4 cup

  2 TB, more or less

• cornstarch↗1⁄4 cup
• stock2 cups

Step-by-step instructions

1. 1

   Kosher the chicken in very cold water with 1/2 cup kosher salt for at least two hours to 6 hours.

2. 2

   Dry chicken very well inside and out and stuff with onion, carrot, celery, thyme and lemon.

3. 3

   Separate skin from chicken breast, legs and thighs and push butter under and smoosh it down so it spreads a little.

4. 4

   Mix salt, pepper, paprika, white pepper together and rub on outside of chicken.

5. 5

   Put chicken into a zip baggie and refrigerate overnight.

6. 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. 7

   Flip bird breast side up for the last 30 - 45 minutes.

8. 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. 9

   Serve with potatoes, rice or egg noodles.