|Copyright 2011 LtDan'sKitchen blogs|
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
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