Polish Poultry Recipes

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.

Steps:

• 1. Wash chicken. Place chicken in plastic container. Add 1/3 cup paprika, 1 tbs salt, 1 tbs pepper. Cover and let martinate 1-2 hours at room temp.
• 2. Roughly chop onions and bell peppers into mid-size chunks. Melt 3 tbs butter in dutch oven over medium heat. Add onions, cover and cook for 10 minutes.
• 3. Uncover, give onions a good stir. Add bell peppers. Give another good stir, cover and let cook for 10 minutes. In the meantime, heat 2 tbs olive oil in pan and brown chicken on both sides.
• 4. Peel and roughly chop garlic. Add chicken and garlic to dutch oven. Stir, cover and let cook 10 minutes.
• 5. Add tomato, 1/4 cup paprika, 1 tsp salt and 1 tsp pepper. Stir, cover, and let cook 25 minutes over low - medium heat.
• 6. After 25 minutes, stir. Taste. Add more salt and paprika if needed. Cover and let cook about 15 more minutes, or until chicken is cooked through.
• 7. In mixing bowl, whisk thouroughly flour and about 3/4 cup of hot liquid from dutch oven. While whisking, pour in the chicken broth. When no more flour chunks appear, pour it all back into dutch oven.
• 8. OPTIONAL: Add 1 tablespoon sour cream (or more, if you like more).
• 9. Turn off heat, cover and let sit for about 30 minutes. Serve over mashed potatoes, egg noodles or rice. Enjoy!

Steps:

• Combine Italian dressing, garlic powder, oregano, and basil into a plastic bag. Add the chicken breasts and mix well. Marinate in refrigerator overnight.
• Preheat grill over medium heat.
• Make foil pouches of sliced red onion with butter and another pouch of sliced mushrooms with butter. Place onto hot grill and cook until tender. Drizzle portobello caps with olive oil and place on hot grill to soften. Remove chicken from marinade and discard marinade. Grill chicken breasts until cooked throughout, sprinkling with Cajun seasoning and garlic powder, set to side of grill to keep warm. At same time, grill 4 strips of bacon.
• Spread the cooked portobellos with a thick layer of cream cheese. Place 1 cooked chicken breast onto each, spoon on some of the sliced mushrooms, and finally some of the sliced onions. Place a strip of bacon onto that, and then cover with sliced mozzarella and shredded Monterey Jack cheese, put back on grill to melt cheese, and serve with a side of dirty rice.

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.

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.