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    You are in: Home / Recipes / Polish-Style Roast Chicken Recipe
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    Polish-Style Roast Chicken

    Polish-Style Roast Chicken. Photo by Engrossed

    1/1 Photo of Polish-Style Roast Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    ElaineAnn's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      Remove giblets from chickens. Place hearts, necks, and gizzards in roasting pan. Discard livers.
    3. 3
      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.
    4. 4
      In a food processor or blender, combine onion, garlic, paprika, salt, and pepper; puree until smooth.
    5. 5
      Spread 1/4 cup onion puree in the bottom of the roasting pan.
    6. 6
      Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree in each cavity and spread remaining puree under skin.
    7. 7
      Tuck wing tips under back and tie legs together with kitchen twine.
    8. 8
      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.
    9. 9
      Tent chickens with foil and continue roasting for 30 minutes, or until meat thermometer measures 180° and the cavity juices run clear.
    10. 10
      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.
    11. 11
      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.
    12. 12
      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.
    13. 13
      Carve chickens, discarding skin. Serve with gravy (save some if making Polish Chicken Noodle Soup.)
    14. 14
      Serve with egg noodles and sauteed cabbage.

    Ratings & Reviews:

    • on November 03, 2009

      55

      Great recipe! I served it with roasted red potatoes and roasted green beans. Chicken in the US is flavorless but the recipe did the trick. I will definitely make it again. I made it without the cream and it was simply delicious. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2007

      55

      We also loved this,made 1/2 recipe as just 2 of us.Very rich,from first bite dh loved it,so will make again!!I froze leftovers to make soup.Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2006

      55

      Loved it! Gravy is wonderful. Very strong flavor. Used hot hungarian paprika. Served with roasted baby potatoes. Will make the soup next.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Polish-Style Roast Chicken

    Serving Size: 1 (170 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 206.5
     
    Calories from Fat 109
    53%
    Total Fat 12.2 g
    18%
    Saturated Fat 3.4 g
    17%
    Cholesterol 53.4 mg
    17%
    Sodium 820.2 mg
    34%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.9 g
    3%
    Protein 14.3 g
    28%

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