Makes 4 servings. Difficulty
1 free range chicken (about 4 pounds) 1/2 onion, peeled and quartered 2 garlic cloves, peeled 1 Tablespoon sweet Hungarian paprika 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup gf chicken stock 1/3 cup vodka 2 Tablespoons water 1 Tablespoon cornstarch 3 Tablespoons fresh dill, finely chopped 2 Tablespoons gf sour cream
Preheat oven to 425°F.
In a food processor, blend onion, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
Spread 1/4 cup onion puree in bottom of a roasting pan. Rub 1 tablespoon puree in cavity of chicken and spread remaining puree under skin of legs and breast. Truss chicken or alternatively tuck wings under and tie legs with kitchen twine. Salt and pepper outside of chicken.
Roast chicken for 30 minutes at 425°F. Drizzle with 1/4 cup gf chicken broth. Reduce heat to 350°F. Continue to roast for additional 45 minutes, basting with pan drippings every 20 minutes.
The chicken is done when an instant-read thermometer registers 180°F when inserted in thickest part of thigh.
Transfer chicken to a platter and cover with foil to keep warm.
Pour pan juices into a bowl; set aside.
Place roasting pan over two burners. Add remaining chicken broth and vodka to roasting pan and bring to a boil over medium high heat, scraping up any browned bits sticking to bottom of pan. Add any juices that have accumulated on chicken platter.
Skim off any fat from reserved pan juices. Add juices to roasting pan and return to a boil.
In a small bowl, blend water and cornstarch; whisk into simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream. Adjust seasonings to taste with salt and freshly ground black pepper.