(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.
