Serve this spice-roasted chicken with buttered egg noodles and steamed green beans. Source: EatingWell Magazine, September 1997

Ruth Cousineau
Advertisement

Ingredients

Directions

  • Position oven rack in lower third of oven; preheat to 350 degrees F.

    Advertisement
  • Prepare chickens: Remove giblets. Place hearts, necks and gizzards in roasting pan and reserve livers for another use. Remove excess fat with a sharp knife. Dry insides with a paper towel. Loosen skin over breasts and thighs with your fingers to make pockets, being careful not to tear the skin.

  • Combine onion, garlic, paprika, 2 teaspoons salt and 1 teaspoon pepper in a food processor or blender; puree until smooth.

  • Spread 1/4 cup onion puree in the bottom of a roasting pan. Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree into each cavity and spread remaining puree under skin. Tuck wings back and tie legs.

  • Roast chickens for 20 minutes. Drizzle with 1/4 cup broth and roast for 40 minutes more, basting with pan drippings every 20 minutes. Tent the chickens with aluminum foil and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180 degrees F and the cavity juices run clear, about 30 minutes more .

  • Transfer the chickens to a platter and cover with foil to keep warm; leave the giblets in pan.

  • Pour the pan juices into a bowl and chill in freezer for 10 minutes to bring fat to the surface. Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to a boil over medium heat, scraping up any browned bits adhering to the pan. Add any juices accumulated on chicken platter.

  • Skim off fat from the chilled pan juices. Add the juices to roasting pan and return to a boil. Strain the juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat. Blend water and cornstarch in a small bowl; whisk into the simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream, if using. Season with salt and pepper.

  • Carve the chickens, discarding skin. Serve with the gravy.

Nutrition Facts

199 calories; 6.3 g total fat; 76 mg cholesterol; 774 mg sodium. 3.1 g carbohydrates; 25.6 g protein; Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/01/2012
Winner!!! Flavorful moist superb! Have a feeling this will become a family favorite! Considering making it for Christmas dinner...yes it was THAT good! Thank you for posting the recipe.:) Delicious!! Read More