Low Fat Grandmas Polish-style Roast Chicken Recipe

Low fat dishes can be difficult to find but recipes like Grandmas Polish-style Roast Chicken are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients roast chicken / chicken.

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Grandmas Polish-style Roast Chicken Ingredients

Low Fat Grandmas Polish-style Roast Chicken

  • 2 whole chickens
  • –3 1/2 to 4 pounds each
  • 1 onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 2 tablespoons sweet hungarian paprika
  • 2 teaspoons salt
  • — plus more to taste
  • 1 teaspoon freshly ground black pepper
  • — plus more to taste
  • 14 1/2 ounces reduced sodium chicken broth, defatted
  • 1/3 cup vodka
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 3 tablespoons finely chopped fresh dill
  • 2 tablespoons reduced-fat sour cream, optional
  • 1.Position oven rack in lower third of oven; preheat to 350°F.
  • 2.Remove giblets.
  • Place hearts, necks and gizzards in roasting pan and reserve livers for another use.
  • With a sharp knife, remove excess fat.
  • Dry insides with a paper towel.
  • With your fingers, loosen skin over breasts and thighs to make pockets, being careful not to tear the skin.
  • 3.In a food processor or blender, combine onion, garlic, paprika, 2 teaspoons salt and 1 teaspoon pepper; puree until smooth.
  • 4.Spread 1/4 cup onion puree in the bottom of a roasting pan.
  • Place chickens in pan, at least 1 inch apart.
  • Rub 1 tablespoon puree into each cavity and spread remaining puree under skin.
  • Tuck wings back and tie legs.
  • 5.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 aluminum foil and continue roasting for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180°F and the cavity juices run clear.
  • 6.Transfer chickens to a platter and cover with foil to keep warm; leave giblets in pan.
  • 7.Pour pan juices into a bowl and chill in freezer for 10 minutes to bring fat to the surface.
  • Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to a boil over medium heat, scraping up any browned bits adhering to the pan.
  • Add any juices accumulated on chicken platter.
  • 8.Skim off fat from chilled pan juices.
  • Add juices to roasting pan and return to a boil.
  • Strain juices through a fine sieve into a medium saucepan.
  • Bring to a simmer over medium heat.
  • In a small bowl, blend water and cornstarch; whisk into simmering gravy.
  • Cook, stirring, until slightly thickened, about 1 minute.
  • Whisk in dill and sour cream, if using.
  • Season with salt and pepper.
  • 9.Carve chickens, discarding skin.
  • Serve with gravy.
  • Save leftover chicken and gravy for Moroccan Chicken Salad, if desired.
  • MAKES 8 SERVINGS.
  • 205 calories per 3-ounce serving; 27 grams protein; 6 grams fat (1.
  • 7 grams saturated fat); 5 grams carbohydrate; 735 mg sodium; 76 mg cholesterol; 0.
  • 5 gram fiber.
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