GRYDESTEGT KYLLING (DANISH POT-ROASTED CHICKEN)

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.