- Average
- Average budget
Ingredients
- 4-6 pound Whole Chicken
- 2 tablespoons Smoked Paprika
- 1 tablespoon Sweet Paprika
- 1 tablespoon Kosher Salt
- 1 to 2 Small Onions (cut in half)
- 2 Garlic cloves
- 4 sprigs Fresh Thyme
- Olive Oil
- For the Paprika Sauce:
- 2 tablespoons Chicken Fat or Butter
- 1 Medium Onion (minced)
- 1 Garlic clove (Minced)
- 1 tablespoon Sweet Paprika
- 2 tablespoons Flour
- 1 quart Chicken Broth (Hot)
- 1 cup Sour Cream
- 1 Recipe Spaetzle
Preparation
Step 1
To prepare the chicken, mix together the smoked paprika, sweet paprika and kosher salt. Rub this mixture all over the inside and outside of the chicken and refrigerate overnight. Preheat the oven to 450 degrees. Stuff the cavity of the chicken with the onion halves, garlic cloves and thyme. Truss the chicken. Put the chicken on a rack in a roasting pan, drizzle with olive oil and roast for 20 minutes. Reduce the oven temperature to 325 degrees and roast for 1 hour, or until the thigh temperature reaches 160 degrees. Remove the chicken from the oven and let rest for 30 minutes. Reserve 2 tablespoons of the chicken fat for the sauce. While the chicken is resting, make the spaetzle.
For the Paprika Sauce: Meanwhile, make the sauce. In a medium saucepot over medium heat, warm the chicken fat. Add the onion and garlic with a pinch of salt and cook for 5 minutes. Add the paprika and cook for another 30 seconds. Add the flour, stirring with a wooden spoon. Cook, stirring constantly, for 2 minutes. Slowly add the hot chicken broth, whisking until smooth. Whisk in the sour cream and turn off the heat, adding more paprika to taste. Drain the spaetzle and add them to the sauce. To serve, cut the chicken in to 8 pieces and serve with the dumplings and sauce.
Helpful Tips:
1. Cabbage and Brussels sprouts would make a great vegetable addition.
2. To reheat the sauce, add a little bit of stock and heat it slowly in a saucepan.
Spaetzle
Light and fluffy, these pillow-shaped dumplings are best served when bathed in sauce
Ingredients:
3 cups All Purpose Flour
4 Whole Eggs
1/2 cup Milk
2 tablespoons Whole Grain Mustard
Salt
Preparation:
Whisk together the eggs, mustard and milk. Season well with salt. Add the flour and bring together to form a sticky batter.
Dampen a small cutting board with water spread the spaetzle batter in a 2 inch wide line down the tray. (It may spread a little bit during the resting process, that’s O.K.) Refrigerate and let rest for two hours.
Bring a large pot of salted water to a boil. Hold the cutting board over the pot of boiling water, and with a bench scraper, cut 1/4-inch wide strips from the line of batter in to the boiling water. Cook until the spaetzle floats, then another 30 seconds more. Remove the spaetzle from the water with a slotted spoon. Use as desired.