Roast Chicken Paprikash
Paprika, a favorite Hungarian seasoning, lends its sweet, sharp flavor to this roasted chicken. A luscious sour cream gravy made from the pan drippings is a pleasant complement to the chicken.
Makes 4 servings
|1||roasting chicken (4 to 5 pounds)|
|2||tablespoons sour cream|
|1||carrot, cut into 2-inch pieces|
|1||small onion, cut into quarters|
|1||stalk celery, cut into 2-inch pieces|
|Chicken broth or water|
|1/2||cup sour cream|
|Hot buttered noodles or rice|
- Heat oven to 375°F.
- Rub outside of chicken and inside body cavity with the 2 tablespoons sour cream, 3 teaspoons of the paprika and the salt. Place carrot, onion and celery inside body cavity; tie legs together.
- Place chicken, breast-side up, on rack in shallow roasting pan. Add 3 tablespoons water to pan. Roast until chicken is tender and drumstick meat feels soft when pressed with fingers, 2 to 2-1/2 hours. Baste chicken with pan juices 3 times during roasting.
- Remove chicken from pan and keep warm while preparing gravy.
- Strain pan drippings; skim off fat. Add enough broth to pan drippings to measure 1/2 cup.
- Mix cornstarch, remaining 1 teaspoon paprika and 2 tablespoons of the broth mixture in small saucepan; blend in remaining broth. Cook mixture over medium heat, stirring constantly until mixture boils. Cook, stirring constantly, until mixture is thick, about 1 minute.
- Gradually stir 2 tablespoons of the hot mixture into the 1/2 cup sour cream; slowly stir sour cream into hot mixture. Remove from heat.
- Place chicken on serving platter; remove string from legs. Serve chicken hot with noodles and gravy.
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