Ingredients

• 2 chickens, (3 1/2-4 pounds each)
• 1 onion, peeled and quartered
• 4 cloves garlic, peeled
• 2 tablespoon sweet Hungarian paprika
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 14-ounce c reduced-sodium chicken broth
• 1/3 cup vodka
• 2 tablespoon water
• 1 tablespoon cornstarch
• 3 tablespoon finely chopped fresh dill
• 2 tablespoon reduced-fat sour cream, (optional)

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Cooking Directions

Step 1

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

Step 2

Prepare chickens: Remove giblets. Place hearts, necks and gizzards in roasting pan and reserve livers for another use. Remove excess fat with a sharp knife. Dry insides with a paper towel. Loosen skin over breasts and thighs with your fingers to make pockets, being careful not to tear the skin.

Step 3

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

Step 4

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.

Step 5

Roast chickens for 20 minutes. Drizzle with 1/4 cup broth and roast for 40 minutes more, basting with pan drippings every 20 minutes. Tent the chickens with aluminum foil and continue roasting 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, about 30 minutes more .

Step 6

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

Step 7

Pour the pan juices into a bowl and chill in freezer for 10 minutes to bring fat to the surface. Meanwhile, add remaining chicken broth and vodka 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.

Step 8

Skim off fat from the chilled pan juices. Add the juices to roasting pan and return to a boil. Strain the juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat. Blend water and cornstarch in a small bowl; whisk into the simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream, if using. Season with salt and pepper.

Step 9

Carve the chickens, discarding skin. Serve with the gravy.