Danish Braised Chicken With Parsley

In Copenhagen, one of the most inviting places to dine is in any of the lovely restaurants of the gay Tivoli Gardens, one of the world’s most wonderful amusement parks in the heart of the city, with every conceivable enticing entertainment. This typical chicken dish is one of the delights to order.

INGREDIENTS

1 roasting chicken, about 4 pounds.

Salt, and pepper.

Half cup butter.

1 large bunch of parsley with stems removed.

1 cup heavy cream.

2 tablespoons flour.

COOKING

Wash and pat dry the chicken. Sprinkle on the inside and out with salt and pepper. Put one-quarter cup of butter and the parsley in the cavity of the chicken. Melt one-quarter cup of butter in a large casserole or kettle and add the chicken. Braise on all sides over moderate heat until golden, turning carefully with two large wooden spoons so the skin will not be pierced.

Pour in a little water and cook slowly, covered, for 45 minutes to one hour, until tender, turning over once while cooking. When done, remove the chicken to a warm platter and keep it warm. Add the cream to the juices, and after scraping up the drippings, quickly bring to a boil.

Mix the flour with a little water and stir into the cream. Cook over high heat, stirring, until smooth. Season with salt and pepper. Take the parsley from the chicken cavity and serve it with the chicken. Serve the gravy separately in a gravy boat or bowl.