Polish Herb-Infused Roast Chicken with Creamy Gravy
Indulge in the heartwarming flavors of Polish cuisine with this Herb-Infused Roast Chicken. Expertly seasoned with a blend of onion, garlic, and paprika, this roast chicken offers tender, juicy meat with a crispy skin that's bursting with flavor. As a delightful bonus, utilize the leftovers to create a comforting Polish Chicken Noodle Soup, perfect for savoring every last bite of this delicious dish. Whether it's a family dinner or a special occasion, this recipe serves as the perfect centerpiece.
8
Servings
450
Calories
12
Ingredients
Ingredients
Whole roasting chickens
2 (giblets removed)
Onion
1 (peeled and quartered)
Garlic cloves
4 (peeled)
Paprika
2 tablespoons
Salt
2 teaspoons
Fresh ground black pepper
1 teaspoon
Chicken broth
2 cups
Vodka
1/3 cup
Water
2 tablespoons
Cornstarch
1 tablespoon
Fresh dill
3 tablespoons (finely chopped)
Sour cream
2 tablespoons (optional)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Remove giblets from the chickens and place the hearts, necks, and gizzards in a roasting pan. Discard the livers.
3
Using a sharp knife, trim excess fat from the chickens and dry the insides with a paper towel. Carefully loosen the skin over the breast and thighs to create pockets.
4
In a food processor or blender, combine the onion, garlic, paprika, salt, and pepper. Puree the mixture until smooth.
5
Spread 1/4 cup of the onion puree across the bottom of the roasting pan.
6
Position the chickens in the pan, making sure they are at least 1 inch apart. Rub 1 tablespoon of the puree inside each cavity and distribute the remaining puree under the skin.
7
Tuck the wing tips under the back of each chicken and tie the legs together with kitchen twine.
8
Roast the chickens in the preheated oven for 20 minutes. Afterward, drizzle 1/4 cup of chicken broth over them and continue roasting for an additional 40 minutes, basting with pan drippings every 20 minutes.
9
Once done, tent the chickens with foil and roast for another 30 minutes, or until the internal temperature reaches 180°F (82°C) and the juices run clear.
10
Transfer the roasted chickens to a platter and cover them with foil to keep them warm. Set aside.
11
Pour the pan juices into a bowl and chill in the freezer for 10 minutes to solidify the fat.
12
In the meantime, add the remaining chicken broth and vodka to the roasting pan. Bring the mixture to a boil over medium heat, scraping up any brown bits from the bottom of the pan. Add any juices that accumulated on the platter.
13
Skim off the fat from the chilled pan juices and add them to the boiling mixture in the roasting pan; return to a boil.
14
Strain the pan juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat.
15
In a small bowl, mix water and cornstarch together until smooth. Whisk this mixture into the simmering gravy and cook, stirring, until slightly thickened, approximately 1 minute.
16
Remove from heat and stir in the fresh dill and sour cream, if desired. Season with additional salt and pepper to taste.
17
Carve the chickens, discarding the skin. Serve the chicken pieces drizzled with the flavorful gravy. Reserve some gravy if planning to make Polish Chicken Noodle Soup as well.
18
Enjoy alongside egg noodles and sautéed cabbage for a complete meal.
Nutrition Information
27.5
Fat
8.75
Carbs
32.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Polish Herb-Infused Roast Chicken?
It is a traditional Polish-style roast chicken seasoned with a puree of onion, garlic, and paprika, served with a gravy made from pan drippings, vodka, and fresh dill.
How many chickens are required for this recipe?
This recipe requires 2 whole roasting chickens with the giblets removed.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
What should I do with the chicken giblets?
Place the hearts, necks, and gizzards in the roasting pan for flavor, but discard the livers.
How do I prepare the herb-infused puree?
Combine one quartered onion, 4 garlic cloves, 2 tablespoons of paprika, 2 teaspoons of salt, and 1 teaspoon of black pepper in a food processor and blend until smooth.
Where do I apply the onion and garlic puree?
Spread 1/4 cup on the pan bottom, rub 1 tablespoon inside each chicken cavity, and distribute the remaining mixture under the loosened skin of the breasts and thighs.
How should the chickens be positioned in the pan?
Place them at least 1 inch apart with the wing tips tucked under the backs and the legs tied together with kitchen twine.
What is the total roasting time?
The chickens roast for a total of approximately 90 minutes: 20 minutes initial roasting, 40 minutes with basting, and 30 minutes tented with foil.
When do I add chicken broth during the roasting process?
Drizzle 1/4 cup of chicken broth over the chickens after the first 20 minutes of roasting.
How often should the chicken be basted?
Baste the chickens with pan drippings every 20 minutes during the middle 40-minute roasting period.
What is the target internal temperature for the chicken?
The chicken is fully cooked when the internal temperature reaches 180°F (82°C).
How do I remove excess fat from the pan juices?
Pour the juices into a bowl and chill in the freezer for 10 minutes; this solidifies the fat so it can be easily skimmed off.
What ingredients are used to deglaze the roasting pan?
Use the remaining chicken broth and 1/3 cup of vodka to deglaze the pan and scrape up the brown bits.
How is the gravy thickened?
Mix 2 tablespoons of water with 1 tablespoon of cornstarch to create a slurry, then whisk it into the simmering pan juices for about 1 minute.
Is the chicken skin served with the meal?
The instructions recommend carving the chicken and discarding the skin before serving.
What final additions are made to the gravy?
Once removed from heat, stir in 3 tablespoons of finely chopped fresh dill and optional sour cream.
What sides are recommended for this dish?
This dish is best enjoyed alongside egg noodles and sautéed cabbage.
Can I use the leftovers for another recipe?
Yes, leftovers and reserved gravy can be used to create a Polish Chicken Noodle Soup.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
What is the protein content per serving?
There are 32.5 grams of protein per serving.
How much fat is in one serving?
One serving contains 27.5 grams of fat.
Does this recipe include garlic?
Yes, it uses 4 peeled garlic cloves in the herb puree.
What type of vodka should be used?
Any standard vodka will work for deglazing the pan juices for the gravy.
How do I ensure the chickens stay juicy?
Juiciness is maintained by basting every 20 minutes and tenting the chicken with foil during the final roasting stage.
What color should the juices be when the chicken is done?
The juices should run clear when the chicken is fully cooked.
Do I need a special sieve for the gravy?
A fine sieve is recommended to strain the pan juices to ensure a smooth gravy texture.
How much fresh dill is needed?
The recipe calls for 3 tablespoons of finely chopped fresh dill.
Can I substitute the sour cream?
The sour cream is optional, so you can omit it or use a similar creamy substitute if desired.
How much carbohydrates are in this dish?
There are 8.75 grams of carbohydrates per serving.