Best Grydestegt Kylling Danish Pot Roasted Chicken Recipes

Roast Chicken (Stegt Kylling) image

Provided by diner524

Categories Chicken

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 7

6 lbs roasting chickens
1/4 lb butter
3 cups white wine
1 1/2 cups cream
salt, to taste
white pepper, to taste
1/2 cup blanched almond (slivered)

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.

Nutrition Facts : Calories 729.2, Fat 56.1, SaturatedFat 21.2, Cholesterol 219.2, Sodium 236.1, Carbohydrate 3.5, Fiber 0.6, Sugar 0.9, Protein 41

Grydestegt Kylling (Danish Pot-Roasted Chicken) image

Provided by Mikekey *

Categories Chicken

Time 1h45m

Number Of Ingredients 9

1 whole chicken (2-3 pounds)
salt and pepper, to taste
1 bunch parsley (about 1 1/2 cups), rinsed
2 Tbsp butter
2 Tbsp olive oil
2 c chicken stock
water, as needed
1/4 c all purpose flour
1/2 c water

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.