Grydestegt Kylling Danish Pot Roasted Chicken Recipes

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.

POT-ROAST CHICKEN WITH STOCK

Steps:

• Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
• Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
• Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

ROAST CHICKEN (STEGT KYLLING)

Steps:

• Cut chicken into serving pieces. Bake in butter in a shallow baking pan in a moderate oven (preheated to 375 degrees) until a golden brown. Turn off oven. Add wine and let marinate 1 hour.
• Add the cream and season to taste. Heat oven to 300 degrees and continue cooking for another 30 minutes. Add almonds. Cook for another half hour, or until chicken is tender.
• Allow at least ½ pound of fowl per person.