Saturday, December 24, 2011

Danish Parsley Chicken

Copyright 2011 LtDan'sKitchen blogs
Another Danish dish, the original recipe calls for Cornish hen. However, I've seen recipes where they use roasting chicken for this dish which is what I ended up using for this version. The recipe is written by Mimi Sheraton and published in the New York Times as a recipe for the winter season. I have tried looking for any historical information about this dish but my search led me nowhere. Still, this dish is really good and makes a wonderful addition to any Christmas holiday feast. 

Danish Parsley Chicken - Adapted*

3-4 lbs roasting chicken
2 to 3 tsp salt or as needed
1/2 cup unsalted butter
1 large bunch parsley with stems, washed and drained
1 cup water
1 1/2 cups heavy sweet cream

1. Preheat oven to 350°F. Season chicken inside and out with salt. Divide 
    butter in half and put half a piece inside the chicken. Pack the cavity 
    with a about a cup of parsley. Close cavity with skewers or truss.

2. Heat remaining butter in Dutch oven or deep pot until foam subsides. 
    Brown chicken, using wooden spoons to turn, until golden brown all over, 
    about 15 minutes ending up with the breast side up. 

3. Add 1 cup water to deglaze the brownings and bring to a boil. Simmer 
    covered for about 45 minutes or until the chicken is almost falling off 
    the bones. Remove chicken to heated platter. Remove trussing and 
    discard parsley.

4. Pour cream into the pot with the cooking juices and bring to a boil, 
    stirring and scraping up brown bits. Cook until the sauce has thickened 
    over medium high heat. Pour into heated sauceboat.

5. Serve chicken whole or carved with sauce on the side. Boiled new 
    potatoes are a traditional accompaniment.

* Sheraton, Mimi; Braising: An Ideal Cooking Technique For Winter Fare, The New York Times: February 2, 1983

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