From "The Berry Bible" by Janie Hibler

Pimentón, made in Spain from smoked, ground pimiento peppers, and often referred to as simply smoked paprika, can be found in varying intensities from sweet to bittersweet and spicy hot. Hibler successfully combines the spice with berries in several savory dishes.

1 roasting chicken (3- to 4-pound)
2 cups chicken stock
1-1/2tablespoons bittersweet pimentón, or smoked paprika
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
3 fresh rosemary sprigs
1 pint marionberries or other blackberries

1. Preheat the oven to 350 degrees. Cut the wing tips from the chicken and put them, along with the neck and any giblets, in a small pan with the chicken stock. Set the pan over medium-high heat and reduce to 1 cup. Strain the reduced broth and set aside.

2. Pat the chicken dry with paper towels. Blend the pimentón with the salt and pepper and rub the mixture over the bird and inside the cavity. Put two rosemary sprigs in the cavity, truss the legs and put the bird in a roasting pan.

3. Roast until the internal temperature is 175 and the juices run clear yellow, about one hour and 25 minutes. Remove the bird from the oven and keep it warm while you make the sauce.

4. Purée the blackberries in a blender and push the purée through a strainer to remove the seeds. Discard the fat from the roasting pan and add the reserved chicken stock, blackberry puree and the remaining rosemary sprig. Put the roasting pan on the stovetop over medium-high heat and cook rapidly, scraping the pan to reduce any caramelized bits. The sauce will thicken slightly. Add any juices that may have accumulated around the chicken and remove the rosemary sprig. Season to taste with salt and pepper.