INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 450~F. Remove giblets and neck from chicken; refriger-
ate for use another day. Rinse chicken with cold running water and drain
well; pat dry with paper towels.
2. In cup, mix margarine or butter with garlic. With fingertips, gently
separate skin from meat on chicken breast and thighs. Spread garlic mixture
on meat under skin.
3. With breast side up, lift wings up toward neck, then fold wing tips
under back of chicken so wings stay in place. With string, tie legs
together.
4. In small roasting pan (about 14" by 10", stir onions with paprika, salt,
and 1/4 cup water. Place chicken, breast side up in pan.
5. Roast chicken about 1 hour, stirring onions halfway through roasting
time. Chicken is done when temperature on meat thermometer reaches 175-180
degrees and juices run clear when thickest part of thigh is pierced with
tip of knife.
6. Place chicken on warm platter; let stand 10 minutes to allow juices to
set for easier carving.
7. Meanwhile, skim and discard fat from onion mixture in pan. Add chicken
broth to onions; heat to boiling over medium heat, stirring to loosen brown
bits. Stir in sour cream. Serve chicken with onion mixture. Remove skin
from chicken before eating if you like.
Each serving without skin: About 385 calories, 44 g protein, 16 g
carbohydrate, 16 g total fat (5 g saturated), 132 mg cholesterol, 485 mg
sodium.
Recipe by: Good HouseKeeping - April 1997
Posted to recipelu-digest Volume 01 Number 507 by RecipeLu
<recipelu@geocities.com> on Jan 12, 1998

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