GRANDMA'S POLISH STYLE ROAST CHICKEN

2 chickens (3 1/2 - 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
1 14 1/2-ounce can 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)

Position oven rack in lower third of oven; preheat to 350°F.
 

In a food processor or blender, combine onion, garlic, paprika, 2 teaspoons salt and 1 teaspoon pepper; puree until smooth.

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.

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.

Transfer chickens to a platter and cover with foil to keep warm; leave giblets in pan.

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 wodka 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.

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; whick 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 one of The Leftovers, below).

Makes 8 servings.

Nutrition facts per serving: 205 cal., 27g pro., 5g carbo., 6g total fat (1.7g saturated fat), 76mg chol., 0.5g fiber, 735mg sodium.
 

In a large saucepan, sauté 1 cup each diced celery, carrots and parsnips in 2 teaspoons canola oil until softened. Stir in two 14 1/2-ounce cans reduced-sodium chicken broth and simmer until vegetables are tender. Add 3 cups cooked egg noodles, 2 cups diced cooked chicken and 2/3 cup leftover gravy; heat through. Season with 1 1/2 tablespoons chopped fresh dill and salt and pepper to taste.

Makes 8 cups, for 6 servings.

Nutrition facts per serving: 360 cal., 30g pro., 30g carbo., 9g total fat (2g saturated fat), 105mg chol., 4g fiber, 885mg sodium.