Salt-brined Chicken (Sprængt Kylling)

Sprængt kylling © kvalifood.com

Sprængt kylling is an old-fashioned Danish dish where the chicken is first brined for a couple of days and then slowly simmered with vegetables. The salt works its way into the meat and gives a completely different texture and flavour than a plain boiled chicken — more tender, juicier, and with a pleasant saltiness. Serve with potatoes, dill, and a simple butter sauce.

Ingredients

Yields 4 servings

Brine

  • 3 l cold water
  • 3 dl salt
  • 3 tbsp sugar

Chicken and simmering

  • 1 large chicken, about 1½ kg
  • water, to cover
  • 1 carrot
  • 1 onion with 2 cloves pressed in
  • 1 bouquet garni (parsley, thyme, bay leaf)

Butter sauce

  • 2 dl chicken broth, from the pot
  • 30 g butter
  • ½ garlic clove, crushed

To serve

  • small boiled potatoes
  • fresh dill

Directions

Brining (2 days ahead)

Stir the salt and sugar into the cold water until dissolved. Place the chicken in the brine, making sure it is fully submerged. Refrigerate for 1½–2 days. Turn it once during that time.

Simmering

Lift the chicken out of the brine and rinse it briefly under cold water. Place it in a pot and cover with fresh cold water. Bring slowly to a boil and skim thoroughly. Add the carrot, the onion with cloves, and the bouquet garni. Lower the heat and let the chicken simmer with the lid on for about 50 minutes, until the meat is tender and starting to pull away from the bones.

Lift the chicken out and let it rest for a few minutes. Cut it into 8 pieces with a sharp knife.

Butter sauce

Strain 2 dl of the chicken broth into a small saucepan. Add the butter and crushed garlic. Bring to a boil and let it simmer for a moment. Season with pepper.

Serving

Arrange the chicken pieces on a warm platter. Pour the butter sauce over and serve with small boiled potatoes sprinkled with fresh dill.

Notes

  • Ask your butcher to brine a chicken for you 1–2 days in advance if you prefer not to make the brine yourself.
  • The same brine can be used for rolled sausage (rullepølse), ox tongue, and other poultry.
  • Skim the broth carefully after it comes to the boil — it gives a clean, clear flavour.
  • The broth from the simmering is excellent for other dishes. Freeze it in portions.
  • A creamed horseradish sauce is a popular alternative to the butter sauce.
  • The chicken can be served hot or cold — the cold version is good on rye bread with remoulade.