Pot-Roasted Chicke
This family-style pot-roasted chicken was something we got for dinner a lot when I grew up. The chicken stay nice and juicy, because it's roasted in a liquid. And the sauce you get from this is heavenly. Like many other roasts, you get the most delicious sauce, with tons of flavors from the meat you are roasting.
Whenever we have a pot-roasted chicken for dinner, I feel like I'm back home, in my parents vacation home. Some tastes and smells just bring you right back. I miss you mom and dad ??
Serves 4-6.
Ingredients:
- 1 large chicken
- 1 bunch parsley
- salt & pepper
- olive oil for searing
- 1 cup (2.5 dl) water
- 1-2 tablespoon corn starch mixed with 3 tablespoon cold water
- a few drops gravy browning (or Danish Kulør)
Directions:
Pad the chicken dry. Season the chicken on the inside and on the skin with salt and pepper. Rinse the parsley, and put it inside the chicken.
Heat the oil over high heat in a large pot (that will hold the whole chicken). Sear the chicken about 5 minutes on each side, until it gets deep golden on all sides. Add the water, and let it get to a boil, turn down the heat, cover and let the chicken simmer away for about an hour.
When chicken is tender, remove from the pot. Bring the cooking liquid to a boil and add the cornflour mixture a little at a time (you may not need it all) to pot and simmer for a few minutes, until slightly thickened. Add some gravy browning, and season the sauce with salt and pepper.
Carve the chicken, and serve it with boiled small potatoes, the sauce and Danish cucumber salad.
Enjoy!
