Swedish Spring Chickens Recipes

Steps:

• Wipe the birds, inside and out, with a cloth wrung out of hot water. Dry well. Butter the cavities of all the birds, using two tablespoons of the butter. Stuff the birds fairly tightly with parsley (stems and all) and truss with string.
• Melt 2 tablespoons of butter in a deep, large skillet or Dutch oven and put in the birds, backs down. Brown the backs, then turn the birds to brown lightly on all sides. Add salt and chicken stock, bring to a boil, cover and simmer over low heat for about 45 minutes, or until tender. Baste occasionally during cooking.
• Remove the birds to a serving platter and keep warm. Knead the 2 teaspoons of butter and the flour together, using your fingertips, and add this paste bit by bit to the simmering liquid in the skillet, using only as much as is needed to thicken the sauce slightly. Add the cream and boil the mixture hard until it has a saucelike consistency. Pour some of the sauce (strained or not, as desired) over the birds and pass the rest in a sauce boat.

Steps:

• Preheat the oven to 425 degrees F.
• For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
• Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
• Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
• Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
• Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
• For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
• To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.

Steps:

• In a large skillet, melt margarine over medium heat, then add chicken & brown the breasts, cooking for about 10 minutes.
• Add the rest of the ingredients, then cover & simmer about 20 minutes or until chicken is tender.