Serve this spice-roasted chicken with buttered egg noodles and steamed green beans.
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.
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.
Roast chickens for 20 minutes.
Drizzle with 1/4 cup broth and roast for 40 minutes more, basting with pan drippings every 20 minutes.
Transfer the chickens to a platter and cover with foil to keep warm; leave the giblets in pan.
Add any juices accumulated on chicken platter.
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.
Carve the chickens, discarding skin.
Serve with the gravy.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
