- 1 whole chicken
- 1 large bunch of fresh parsley
- Salt and pepper
- 1-2 tablespoons of butter
- Chicken stock
Gravy Ingredients
- Juices from the chicken
- 2-3 tblsp flour and 1/2 a cup of milk mixed
- Salt and pepper
Prepare Potatoes. Cook the Potatoes in salted water.
Clean and rinse the chicken inside and outside. Sprinkle the chicken with salt and pepper inside and outside. Stuff the chicken with a large bunch of parsley. Melt the butter in a large pot and brown the chicken on all sides. Add chicken stock to the pot and let the chicken cook for approx. 1 hour and save the water for the sauce.
Just before serving carve the chicken.
Chicken Gravy Preparation:
Thicken the chicken juices with a mixture of 1/2 cup of milk and 2-3 tblsp of flour. Add a sprinkle of sugar (to enhance the flavor), and salt and pepper to the sauce.
Serve the chicken with new, boiled potatoes, gravy and homemade cucumber salad and your choice of vegetable.
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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A Danish friend of mine gave me this chicken recipe (in my opinion the best roast chicken) and I lost it moving. Of course that was over 60 years ago.thank you so much.
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