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Roast Chicken Paprika

Chicken.delights's picture
Ingredients
  Roasting chicken 5 Pound (1 Piece, 4 To 5 Pound)
  Sour cream 2 Tablespoon
  Paprika 4 Teaspoon
  Salt 1 Teaspoon
  Carrot 1 , cut into 2-inch pieces
  Onion 1 Small, cut into quarters
  Celery stalk 1 , cut into 2-inch pieces
  Water 3 Tablespoon
  Chicken broth/Water 1⁄2 Cup (8 tbs)
  Cornstarch 1 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Hot buttered noodles/Hot buttered rice 1 Cup (16 tbs)
Directions

1. 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; ties legs together.
2. 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.
3. Remove chicken from pan and keep warm while preparing gravy. Strain pan drippings; skim off fat. Add enough broth to drippings to measure 1/2 cup.
4. 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, until mixture boils. Cook, stirring, until thick, about 1 minute.
5. 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.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Cook Time: 
2 Minutes

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