Paprika Chicken

When I was growing up my mother made roast chicken and chicken soup every Friday night. We sat down for supper after she lit the Friday night candles. I never ate her roast chicken because it seemed too complicated, I chose to only eat the boiled chicken from the soup. Silly me.

At first my mother only rubbed the chicken with paprika which she also sprinkled on the carrots and potatoes. I have never seen paprika as an ingredient in any recipe for roast chicken and I have always assumed that it is an Eastern European tradition. One of my aunts suggested the addition of bottled French dressing plus flour as a rub for the chicken and for basting. I feel that this is what makes the gravy rich and slightly sweet and gives out the heavenly aroma while it is cooking.

When my father passed away and my mother had to go to work, I was eleven and became the family cook. But my sister cooked the roast chicken on Friday nights. It was from my sister that I got the recipe after I married in my 20s. My modifications include slicing the potatoes instead of cutting them into chunks, par boiling the carrots and potatoes, and adding water while it is cooking to thin out the gravy a bit.

When we were adults, my mother refused to give us any of her other recipes. She felt that if she did, we would visit her less. So I don't know how to make her chicken fricassee, stuffed cabbage or pot roast, which were all sublime.

I prefer a broiler chicken because the meat is moister and there is more room for the vegetables. The skin and gravy are cholesterol heaven.

4. Place sliced onions in the bottom of a roasting pan and place chicken on top.

8. Place roasting pan in preheated oven uncovered for approx. 1-2 hours, basting every 15 min. [Optional: Splash some water on chicken while it is cooking to thin the gravy.]

9. 1/2 hour before the chicken is done, turn over so it browns on both sides. The chicken is done when the juices run clear when you cut into the thigh.


		Leyah Yudes
		Paprika Chicken
		When I was growing up my mother made roast chicken and chicken soup every Friday night. We sat down for supper after she lit the Friday night candles. I never ate her roast chicken because it seemed too complicated, I chose to only eat the boiled chicken from the soup. Silly me. At first my mother only rubbed the chicken with paprika which she also sprinkled on the carrots and potatoes. I have never seen paprika as an ingredient in any recipe for roast chicken and I have always assumed that it is an Eastern European tradition. One of my aunts suggested the addition of bottled French dressing plus flour as a rub for the chicken and for basting. I feel that this is what makes the gravy rich and slightly sweet and gives out the heavenly aroma while it is cooking. When my father passed away and my mother had to go to work, I was eleven and became the family cook. But my sister cooked the roast chicken on Friday nights. It was from my sister that I got the recipe after I married in my 20s. My modifications include slicing the potatoes instead of cutting them into chunks, par boiling the carrots and potatoes, and adding water while it is cooking to thin out the gravy a bit. When we were adults, my mother refused to give us any of her other recipes. She felt that if she did, we would visit her less. So I don't know how to make her chicken fricassee, stuffed cabbage or pot roast, which were all sublime. Ingredients 1 whole chicken [preferably a broiler] 3 1/2- 41/2 lb. 3 or 4 carrots sliced, 3/4'' 1 sliced medium onion 4-6 potatoes sliced, 3/4” Paprika (enough to coat chicken, or to taste) 1 Tb. flour 3-4 Tbs. of bottled French dressing I prefer a broiler chicken because the meat is moister and there is more room for the vegetables. The skin and gravy are cholesterol heaven. Directions 1. Preheat oven to 350 degrees. 2. Mix French dressing and flour. 3. Rub chicken with paprika and then with dressing mixture. 4. Place sliced onions in the bottom of a roasting pan and place chicken on top. 5. Steam carrots and potatoes for approx. 10 minutes. 6. Place carrots and potatoes around the chicken and sprinkle with paprika. 7. Add a few Tbs. of water to dressing mixture for basting. 8. Place roasting pan in preheated oven uncovered for approx. 1-2 hours, basting every 15 min. [Optional: Splash some water on chicken while it is cooking to thin the gravy.] 9. 1/2 hour before the chicken is done, turn over so it browns on both sides. The chicken is done when the juices run clear when you cut into the thigh. 10. Cut up the chicken and serve it with the potatoes, carrots and gravy.
		Leyah Yudes lives with her husband in Brooklyn, New York.
		© Leyah Yudes All Rights Reserved