Grydestegt Kylling (Danish Pot-Roasted Chicken)

Mikekey *


A simple Danish recipe good enough for company.


★★★★★ 1 vote

45 Min
1 Hr
Stove Top


  • 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.

Printable Recipe Card

About Grydestegt Kylling (Danish Pot-Roasted Chicken)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Scandinavian
Hashtag: #danish

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