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grydestegt kylling (danish pot-roasted chicken)

★★★★★ 2
a recipe by
Mikekey *
Seattle, WA

A simple Danish recipe good enough for company.

★★★★★ 2
serves 4
prep time 45 Min
cook time 1 Hr
method Stove Top

Ingredients For grydestegt kylling (danish pot-roasted chicken)

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

How To Make grydestegt kylling (danish pot-roasted chicken)

  • 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.

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