Danish Parsley Chicken Recipes

Steps:

• Sprinkle chickens inside and out with salt. Divide stick of butter in fourths and put piece inside each chicken. Add giblets and pack each cavity with fourth of parsley. Close cavity with skewers or truss closed.
• Heat remaining butter in Dutch oven or casserole until foam subsides. Brown chickens, using wooden spoons to turn, until golden brown all over. This will take about 15 minutes.
• When chickens are browned, add 1 cup water to Dutch oven; cover. Braise slowly for about 45 minutes or until chicken is almost falling off bones. Check during cooking, adding water if juices have evaporated. Remove chicken to heated platter. Remove trussing and discard parsley.
• Pour cream into casserole with cooking juices. Bring to boil, stirring and scraping up brown bits. At exact moment when sauce has thickened and butter has separated from cream, pour into heated sauceboat.
• Serve chickens whole or cut in half with sauce on side. Boiled new potatoes are traditional accompaniment.

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
• While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
• When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
• Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.

Steps:

• Divide the chickens into 8-10 pieces or ask the butcher to cut them up for you.
• Cut the bacon into small pieces.
• Clean the mushrooms and cut them in halves or quarters if they are large.
• Melt the butter in a large pot and brown the chicken pieces a few at a time.
• Remove the chicken to a plate.
• Fry the bacon, mushrooms and onion, then place the chicken back in the pot.
• Add salt and pepper.
• Let it stand a moment to reheat well.
• Then flambe with the cognac.
• (Make sure you turn off the exhaust ventilation first).
• Now add the white wine.
• Add soy sauce and minced garlic.
• Let it cook for 30-40 minutes, depending on the size of chicken.
• Remove the chicken pieces.
• Thicken the sauce with the 3 Tbsp.
• flour and water.
• Let it boil a few minutes, taste for more seasoning if desired.
• Add the chicken pieces back into the sauce, heat through while you cook rice to serve.
• Sprinkle the chopped parsley over the dish just before serving.