Roasted Whole Chicken
Soak frozen or fresh chicken in a bowl of water and a cup of salt overnight or all day. Just before cooking rinse the chicken and pat dry. Stuff the chicken with as much rosemary, apple and onion that fits. I had added sage since I ran out of rosemary, but I think rosemary is better. Sprinkle the outside with salt, pepper and paprika. Tie the wings and legs together. Preheat your oven as high as it will go and sear the chicken for 5 or 10 minutes to lock the juices in. Then reduce the temerature to 350 and bake until it's done. Some people will cover the breast or wings with aluminum foil if it's getting to dark before the chicken is done but I don't.