Polish Style Roast Chicken Food

POLISH-STYLE ROAST CHICKEN

Polish-Style Roast Chicken image

Delicious chicken and a bonus soup recipe to make with the leftovers (if there are any!). See Polish Chicken Noodle Soup Recipe #143044.

Provided by ElaineAnn

Categories Whole Chicken

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 whole roasting chickens
1 onion, peeled and quartered
4 garlic cloves, peeled
2 tablespoons paprika
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups chicken broth
1/3 cup vodka
2 tablespoons water
1 tablespoon cornstarch
3 tablespoons fresh dill, finely chopped
2 tablespoons sour cream (optional)

Steps:

Preheat oven to 350°.
Remove giblets from chickens. Place hearts, necks, and gizzards in roasting pan. Discard livers.
With a sharp knife, remove excess fat from chickens. Dry insides with a paper towel. With fingers, loosen skin over breast and thighs to make pockets, being careful not to tear the skin.
In a food processor or blender, combine onion, garlic, paprika, salt, and pepper; puree until smooth.
Spread 1/4 cup onion puree in the bottom of the roasting pan.
Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree in each cavity and spread remaining puree under skin.
Tuck wing tips under back and tie legs together with kitchen twine.
Roast chickens for 20 minutes. Drizzle with 1/4 cup chicken broth and roast for 40 minutes more, basting with pan drippings every 20 minutes.
Tent chickens with foil and continue roasting for 30 minutes, or until meat thermometer measures 180° and the cavity juices run clear.
Transfer chickens to a platter and cover with foil to keep warm. Pour pan juices into a bowl and chill in freezer 10 minutes to bring fat to the surface.
Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to boil over medium heat, scraping up any brown bits adhering to pan. Add any juices accumulated on the platter. Skim off fat from chilled pan juices, add to roasting pan, and return to a boil.
Strain juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat. In a small bowl, blend water and cornstarch; whisk into simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream, if using. Season with salt and pepper.
Carve chickens, discarding skin. Serve with gravy (save some if making Polish Chicken Noodle Soup.)
Serve with egg noodles and sauteed cabbage.

POLISH STYLE ROYAL CHICKEN

Polish Style Royal Chicken image

Make and share this Polish Style Royal Chicken recipe from Food.com.

Provided by Shawn C

Categories Whole Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter
1 cup onion, chopped
1 cup sliced fresh mushrooms
1 roasting chicken, cut up in to pieces
1 cup hot water
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
1 teaspoon paprika
1 cup sour cream

Steps:

melt butter in a large skillet
add chicken pieces and cook on all sides until starts to become golden color
add onions and mushrooms and sweat until onion is tender.
add water salt and pepper.
cover and cook over medium heat about 35-40 minutes until chicken is done.
blend flour paprika and sour cream.
stir flour mix into liquid in pan bring just to a boil then simmer 3 minutes and serve.

Nutrition Facts : Calories 709.9, Fat 58.3, SaturatedFat 24.2, Cholesterol 223.2, Sodium 707.9, Carbohydrate 5.2, Fiber 0.8, Sugar 2.8, Protein 40

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