Old-Fashioned Danish Pot-Roasted Chicken

Old-Fashioned Danish Pot-Roasted Chicken © kvalifood.com

Old-fashioned Danish pot-roasted chicken is grandmother cooking at its finest - a whole chicken braised slowly in a pot with butter and a bundle of parsley stuffed in the cavity, finished with a rich brown cream gravy made from the cooking juices. Served with boiled potatoes and homemade pickled cucumber salad, this is one of the most fragrant and satisfying meals Danish home cooking has to offer.

Ingredients

serves 4

Chicken:

  • 1 whole chicken (~1.5 kg / 3.3 lbs)
  • 1 bunch fresh parsley (stalks and all)
  • 40 g butter
  • 2 dl (200 ml) water
  • 1 tsp coarse salt
  • Freshly ground pepper

Gravy:

  • Cooking juices from the chicken (~2 dl / 200 ml)
  • 1 dl (100 ml) double cream
  • 1½ tbsp plain flour + 1½ dl (150 ml) cold water (for a flour slurry)
  • 2-3 drops browning sauce / caramel colouring (optional)
  • Salt and pepper

Cucumber salad:

  • 1 cucumber, thinly sliced
  • 2 dl (200 ml) apple cider vinegar
  • ½ dl (50 ml) boiling water
  • 75 g sugar
  • 1 tsp salt
  • ½ tsp dried dill
  • 1 tsp black peppercorns

To serve:

  • 1 kg (2.2 lbs) new potatoes
  • Fresh chopped parsley

Directions

Cucumber salad (make 2+ hours ahead)

Stir the sugar and salt into the boiling water until dissolved. Add the vinegar, peppercorns and dill. Leave to cool slightly. Pour over the thinly sliced cucumber and refrigerate for at least 2 hours - overnight is even better.

Preparation

Clip off the wing tips. Clean the chicken and pat thoroughly dry with kitchen paper. Season the cavity with salt and pepper. Stuff the cavity with the parsley bundle and secure with trussing pins or kitchen twine.

Browning

Melt the butter in a wide, heavy pot over medium heat. Brown the chicken thoroughly on all sides - about 10 minutes in total. Avoid piercing the chicken; use a fork against the bone or two wooden spoons to turn it. Do not let the butter burn.

Braising

Place the chicken breast-side down. Add the water, salt and pepper. Bring to the boil and skim off any foam. Put the lid on and reduce to low heat. Simmer for 50-55 minutes. Turn the chicken every 15 minutes so all sides come into contact with the liquid.

Test for doneness by inserting a skewer into the thigh - the juices should run clear, or measure 165°F (75°C) at the thickest part of the thigh.

Resting and carving

Lift the chicken out and place on a carving board. Leave to rest for 5-10 minutes covered loosely with foil while you make the gravy. Carve into 6-8 pieces.

Gravy

Strain the cooking juices into a saucepan - you need about 2 dl (200 ml). Top up with a little water or chicken stock if needed. Add the cream and bring to the boil, stirring. Mix the flour and cold water into a smooth slurry and whisk into the boiling gravy in a thin stream. Cook over low heat for 5 minutes, stirring regularly. Add browning sauce if you want a deeper colour, and season with salt and pepper.

Potatoes

Scrub the potatoes and boil in salted water for 10-12 minutes until cooked through. Scatter with chopped parsley.

Serving

Arrange the chicken pieces on a serving dish and spoon over plenty of gravy. Serve the rest of the gravy alongside with the potatoes and cucumber salad.

Notes

  • The chicken must be turned regularly during braising - this gives even cooking and a good base for the gravy
  • Do not let the butter burn during browning - it goes directly into the gravy; burnt butter means bitter gravy
  • The parsley bundle in the cavity is not decoration - it perfumes the chicken and the cooking juices from the inside; the parsley can be chopped and stirred into the finished gravy
  • Browning sauce (kulør in Danish) is traditional in Danish brown gravy and gives the expected deep colour; leave it out for a lighter cream gravy
  • Separated gravy (the old-fashioned way): Instead of thickening, add ½ litre (500 ml) of cream directly to the cooking juices and bring to the boil without any flour. The gravy will separate slightly into a glossy, rich sauce - richer in flavour and more authentically old-school
  • Rhubarb compote is a classic seasonal accompaniment that pairs beautifully with the rich chicken gravy