Best Roast Chicken Stegt Kylling Recipes

KITTENCAL'S BEST BLASTED RAPID-ROAST WHOLE CHICKEN

Steps:

• Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
• In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
• Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired).
• Place the lemon/s inside the cavity.
• Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking).
• Using cotton string tie the legs together tightly.
• At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken).
• Set oven to 450 degrees F.
• Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less).
• Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

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.

THOMAS KELLER'S FAVORITE ROAST CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Rinse chicken in cold water, then dry very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
• Salt and pepper cavity, then truss bird with kitchen twine to help it cook more evenly. (See Note.).
• Now, salt chicken -- I like to rain salt over the bird so it has a nice uniform coating that will result in crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out salt baked onto the crisp skin.
• Season to taste with pepper.
• Place chicken in sauté pan or roasting pan and, when oven is up to temperature, put chicken in oven. I leave it alone -- I don't baste it. I don't add butter. You can if you wish, but I think this creates steam, which I don't want.
• Roast it until it's done (165 degrees in the thickest part of the thigh), 50 to 60 minutes.
• Remove from oven and add thyme to pan. Baste chicken with juices and thyme and let it sit for 15 minutes on cutting board.
• Remove twine. Discard wing tip. Separate middle wing joint and eat that immediately. Remove legs and thighs.
• I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded there, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip -- until one day I got the crispy, juicy fat myself. These are the cook's rewards.
• Cut breast down middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant.
• Slather meat with butter. Serve with mustard on the side and, if you wish, a simple green salad.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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.