Copper Chicken

Yield:	4 Servings
Categories:	Chicken

1/2	ts	Salt
1/2	ts	Freshly ground black pepper
1	tb	Paprike; plus 1/2 teaspoon
1		Roasting chicken; 5 to 6 pounds
2	tb	Melted butter; or vegetable oil
2		Heads garlic; (about 24 cloves)
1		Orange peel; grated
2		Bay leaves
2		Sprigs fresh rosemary
3 1/2	c	Chicken stock
1	tb	Chopped fresh rosemary
		Freshly ground black pepper