Polish Style Roast Chicken

Delicious chicken and a bonus soup recipe to make with the leftovers (if there are any!)! . See polish chicken noodle soup recipe #143044.

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.

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.

roasting chickens, onion, garlic cloves, paprika, salt, fresh ground black pepper, chicken broth, vodka, water, cornstarch, fresh dill, sour cream