POLISH POULTRY
There are people of all nationalities living in the Midwest, and Nebraska claims many residents of Polish descent. This is one of my family's favorite dishes, and I'm sure it'll become one of yours, too.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine first four ingredients. Place on the bottom of a 13x9-in. baking dish. Top with sausage and chicken. Sprinkle with salt, pepper and thyme. , Bake at 350° for 60-65 minutes or until chicken is tender and juices run clear, basting occasionally with pan juices.
Nutrition Facts : Calories 378 calories, Fat 25g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1572mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
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.
Provided by ElaineAnn
Categories Whole Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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 tips under back and tie legs together with kitchen twine.
- 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 a bowl and chill in freezer 10 minutes to bring fat to the surface.
- Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to boil over medium heat, scraping up any brown bits adhering to pan. Add any juices accumulated on the platter. Skim off fat from chilled pan juices, add 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.
- Carve chickens, discarding skin. Serve with gravy (save some if making Polish Chicken Noodle Soup.)
- Serve with egg noodles and sauteed cabbage.
POLISH CHICKEN AND DUMPLINGS
This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings.
Provided by SLOEFINGER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done.
- Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
- In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
- Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
- Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.
Nutrition Facts : Calories 704.1 calories, Carbohydrate 53.1 g, Cholesterol 223.7 mg, Fat 34.4 g, Fiber 2.3 g, Protein 42.5 g, SaturatedFat 9.3 g, Sodium 1542.5 mg, Sugar 1.2 g
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