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Pot-roasted chickens and salad

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Pot-roasted chickens and salad

(Grydestegte kyllinger med salat)

 

3 chickens (3-4 lb or 1 ½-2 kg)

Parsley

2 ½-3 oz (75 g) butter

Salt and ground black pepper

⅓ pint (2 ½ dl) stock

Butter for frying

About ⅓ pint (2 ½ dl) cream

Soy Sauce

Cornflour

 

Clean the chickens, singe, and dry the insides with paper.

Rub both outside and inside with salt and pepper and stuff with coarsely chopped parsley mixed with butter.

Close with a skewer.

Brown the chickens in the butter, first on the breast and then on the back.

Add about half the stock and pot-roast for ¾-1 hour, or until the legs are tender.

Baste now and again, adding more liquid if necessary.

Take out the chickens, part at the joints and keep hot in an ovenproof dish covered with foil.

Boil up the gravy with a little more stock, add the cream, soy sauce and seasoning to taste and thicken with 1-2 teasp. cornflour dissolved in a little cream.

Serve with new potatoes sprinkled with parsley and green salad in cream dressing.

 

Green salad in cream dressing (grøn salat i flødedressing)

1-2 lettuces

1 egg-yolk

Sugar to taste

About ⅓ pint (2 ½ dl) cream

Juice of ½ lemon

 

Wash and dry the lettuce leaves.

Beat the egg-yolk with the sugar, stir in the cream and finally the lemon juice. Stir until thick.

Toss the lettuce in the dressing just before serving.

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