Roast Chicken Paprika Recipe

Summary

Cooking Time2 MinHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient

Ingredients

 Roasting chicken5 Pound (1 Piece, 4 To 5 Pound)
 Sour cream2 Tablespoon
 Paprika4 Teaspoon
 Salt1 Teaspoon
 Carrot1 , cut into 2-inch pieces
 Onion1 Small, cut into quarters
 Celery stalk1 , cut into 2-inch pieces
 Water3 Tablespoon
 Chicken broth/Water1⁄2 Cup (8 tbs)
 Cornstarch1 Teaspoon
 Sour cream1⁄2 Cup (8 tbs)
 Hot buttered noodles/Hot buttered rice1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5488 Calories from Fat 3545

% Daily Value*

Total Fat 394 g606%

Saturated Fat 120.6 g603.2%

Trans Fat 0 g

Cholesterol 1766.6 mg

Sodium 4240 mg176.7%

Total Carbohydrates 66 g21.9%

Dietary Fiber 12.9 g51.6%

Sugars 17.5 g

Protein 403 g805.2%

Vitamin A 494.5% Vitamin C 49.1%

Calcium 48.7% Iron 158%

*Based on a 2000 Calorie diet

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.
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