Sundays dinners at my busia's house usually meant Polish roasted chicken or kurcze z nadzieniem. The skin was always crispy and the meat tender and juicy, even the breast! It was a simple but elegant main course.
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Makes 4 servings of Polish Roasted Chicken
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 1 (5-pound) roasting chicken, washed, dried and excess neck fat removed
- 1 clove garlic, finely chopped
- 2 to 3 cups prepared stuffing of choice
- 2 tablespoons butter, melted
- 1 cup chicken stock
- If you like, add 2 teaspoons chopped parsley and 1 teaspoon chopped dill to your stuffing for a truly Polish flavor. Heat oven to 425 degrees.
- Salt cavity and exterior of chicken thoroughly. Spread garlic throughout the cavity. Stuff chicken and sew up or use trussing pins. Tie the legs together with butcher's twine and place chicken in a roasting pan. Baste the entire exterior with melted butter. Pour stock into roastng pan.
- Roast for 15 minutes. Reduce the heat to 350 degrees and roast for an additional 45 minutes to 1 hour, basting frequently, or until golden brown and an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees.
- Remove to a serving platter, remove the trussing pins and cut the twine. Serve chicken with cucumber salad and boiled potatoes with caramelized onion and dill.