Kylling

Chicken

Method

They have a characteristic way of cooking chickens in Norway. They are stufied with a plentiful amount of butter and parsley and put in an iron pan and cooked to a nice brown in plenty of butter. The chickens are simmered very gently for 2 to 3 hours, according to their size, and a few minutes before serving a little hot water is added to the pan to β€œdivide” the sauce, scraping the pan with a spoon, so that the thick part of the bastings will be detached. This thick and clear sauce (without any addition of flour) is served with the chicken.

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