Stegt Kylling (braised Chicken With Parsley)

My Soul, you shall swim in happiness, you shall dive in seas of inconceivable delight by reason of your union with Christ and your delight in Him and His delight in you! I know no better idea of Heaven than to be eternally content with Christ and Christ to be eternally content with me! And all this will happen within a very little time. Therefore, lay aside your cares, dismiss your fears, murmur no more. Such a destiny awaits you that you may well be content.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Main dish, Poultry	4	Servings

INGREDIENTS

3	lb	Roasting chicken, to 3.5 lb
1	T	Salt
8	T	Butter, softened
1		Bunch parsley
2	T	Butter
1/4	c	Vegetable oil
1/2	c	Water
1	c	Heavy cream

INSTRUCTIONS

Preheat oven to 325Ã¸F. Pat the chicken dry with paper towels, then
rub it thoroughly inside and out with salt. Cream 1/4 pound of butter
by using an electric mixer set at medium speed or by beating it
vigoriusly against the side of a bowl with a wooden spoon. With a
pastry brush and your fingers, spread it inside the chicken. Then
stuff the chicken with the entire bunch of parsley and truss the bird
so that it will hold it's shape while cooking. Heat 2 tablespoons of
butter and the oil over moderate heat on top of stove in a heavy,
flameproof casserole or roasting pan just large enough to hold the
chicken comfortably, and put the chicken in breast side down. After
about 5 minutes, turn the bird on it's side. Try to avoid breaking  the
skin. In another 5 minutes, when this side is sufficiently  browned,
turn the chicken on it's other side for 5 minutes, then  finally on
it's back for 5 minutes or so. The browning of the chicken  should take
about 20 minutes in all. Transfer the chicken to a  platter and pour
off all but 1 tablespoon of fat from the casserole.  In its place add
1/2 cup water and bring to a boil, stirring  vigorously to scrape up
any browned bits clinging to the pan. Return  the chicken to the
casserole, breast side up, cover tightly and place  in over to braise
for about 1 hour. To test, lift the chicken upright  out of the pan
with a wooden spoon inserted in the tail opening. If  the juice that
runs out is yellow, the chicken is done; if still  somewhat pink, cook
another 5 to 10 minutes. Place the chicken on a  carving board and let
rest for 5 minutes while you make the sauce.  Skim and discard fat from
the pan juices, add the cream and bring to  a boil, stirring rapidly
and scraping up any browned bits in the  bottom and sides of the pan.
Boil the sauce briskly for several  minutes until the cream has reduced
and the sauce thickens. Taste for  seasoning adding salt if needed.
Serve chicken with sauce in a heated  sauceboat.

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1315 Calories From Fat: 1053 Total Fat: 118.4g Cholesterol: 406.2mg Sodium: 2002.9mg Potassium: 720.6mg Carbohydrates: 1.7g Fiber: 0g Sugar: <1g Protein: 59.8g