Danish Parsley Chicken Recipes

MOR'S DANISH CHICKEN DISH

Steps:

• Divide the chickens into 8-10 pieces or ask the butcher to cut them up for you.
• Cut the bacon into small pieces.
• Clean the mushrooms and cut them in halves or quarters if they are large.
• Melt the butter in a large pot and brown the chicken pieces a few at a time.
• Remove the chicken to a plate.
• Fry the bacon, mushrooms and onion, then place the chicken back in the pot.
• Add salt and pepper.
• Let it stand a moment to reheat well.
• Then flambe with the cognac.
• (Make sure you turn off the exhaust ventilation first).
• Now add the white wine.
• Add soy sauce and minced garlic.
• Let it cook for 30-40 minutes, depending on the size of chicken.
• Remove the chicken pieces.
• Thicken the sauce with the 3 Tbsp.
• flour and water.
• Let it boil a few minutes, taste for more seasoning if desired.
• Add the chicken pieces back into the sauce, heat through while you cook rice to serve.
• Sprinkle the chopped parsley over the dish just before serving.

DANISH PARSLEY CHICKEN

Steps:

• Sprinkle chickens inside and out with salt. Divide stick of butter in fourths and put piece inside each chicken. Add giblets and pack each cavity with fourth of parsley. Close cavity with skewers or truss closed.
• Heat remaining butter in Dutch oven or casserole until foam subsides. Brown chickens, using wooden spoons to turn, until golden brown all over. This will take about 15 minutes.
• When chickens are browned, add 1 cup water to Dutch oven; cover. Braise slowly for about 45 minutes or until chicken is almost falling off bones. Check during cooking, adding water if juices have evaporated. Remove chicken to heated platter. Remove trussing and discard parsley.
• Pour cream into casserole with cooking juices. Bring to boil, stirring and scraping up brown bits. At exact moment when sauce has thickened and butter has separated from cream, pour into heated sauceboat.
• Serve chickens whole or cut in half with sauce on side. Boiled new potatoes are traditional accompaniment.

GRYDESTEGT KYLLING (DANISH POT-ROASTED CHICKEN)

Steps:

• 1. Rinse and pat dry chicken. Salt and pepper the inside of the chicken and stuff parsley bunch into cavity. Tie legs together with cotton twine.
• 2. In a heavy Dutch oven with lid, large enough to hold chicken (I use a cast iron pan) melt butter over medium-high heat; add oil. Place chicken, breast side down, in pot and brown 6-7 minutes. Turn chicken on side and brow 6-7 minutes. Repeat on other side, and again on back.
• 3. When browned on all sides, place chicken breast side down again. Add chicken stock and water as needed, to come about 2-3 inches up side of chicken. Place lid on pot and reduce heat to a low simmer.
• 4. Cook for 30 minutes and then check liquid level. I needed add a bit more water. Cook, covered for another 10 minutes.
• 5. Turn chicken onto it's back and cover pot. Cook for another 20 minutes, or until a thermometer in breast reads 160F.
• 6. Carve legs, thighs and wings from chicken. Slice breasts. Serve with the gravy. I also serve with mashed potates and steamed peas.