Fowl


Bergen Easter Chicken

Serves 4

Remove skin from chicken; rub with salt and pepper. Place chicken in large skillet with melted butter. Brown on all sides. Pour broth over browned chicken. Add sherry. Cover, reduce heat to low. Simmer 35 to 45 minutes or until chicken is tender. Use slotted spoon to place cooked chicken on a platter, keep warm. Add ¼ cup chopped parsley and cream to drippings in pan. Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance. Stir in cheese only until melted. Pour sauce over chicken. Garnish.

Buttermilk Coating for Chicken - Kærnemælkssauce til Høne

Combine all ingredients and mix thoroughly.

Cut the chicken into serving pieces and dip each piece in the batter. Roll in crushed corn flakes or bread crumbs, and fry as you wish.


Champagne Chicken - Stegt Kylling med Champagne

Serves 8

Clean and wash the chicken inside and out. Mix salt and pepper to taste and rub over fowl. Stuff with your favorite dressing.

Melt the butter in a roasting pan and brown the fowl on top of the stove. Add champagne, cover and roast in a preheated 350° oven 20 minutes per pound, or until tender.

Remove chicken from roaster, add the cream to juices in the pan and cook, stirring frequently, for 10 minutes. Season with additional salt and pepper if necessary.

Carve the fowl and serve the sauce over individual portions.


Chicken Amager

Serves 4

Brown chicken in oils and remove pieces to casserole. Add onion to skillet. When transparent add garlic and cook 1 minute. Add next 4 ingredients and stir 1-2 minutes. Add stock gradually to keep smooth. Salt and pepper to taste. Add paprika and bay leaf and pour over chicken. Cover and cook in preheated 375°F oven 40 minutes.

Add shrimp and asparagus and cook covered additional 20 minutes. Remove bay leaf. Stir in cream and adjust seasoning before serving.


Chicken Balls

Serves 24

Mix chicken and pickle and blend with white sauce. Add beaten egg. Season and make into small balls. Roll in crumbs and cheese and deep fry.

NOTES : Serve hot as garnish for cold smoked meats, cooked fowl/meat.


Chicken Fricassee - Hønsefrikassé

Serves 8

Place chicken pieces in roasting pan with ¼ pound of the butter, onions, celery and seasonings. Simmer over low heat on top of stove for 25 minutes. (If necessary, light two adjecent burners and place pan across both.) Add wine and mushrooms. Cover and let cook for 20 minutes more, or until chicken is tender.

Melt the remaining ¼ pount butter in another pan and stir in the flour, a little at a time. Blend until smooth, but do not allow to brown.

Place the chicken with onions, celery and mushrooms on a warm serving platter.

Add the broth to butter and flour a little at a time, mixing thoroughly. Stir constantly until it begins to boil, reduce heat to simmering poinnt and add the beaten egg yolks mixed with the cream. Allow sauce to cook for a moment or two, stirring frequently. Remove from heat and add parsley and chives.


Chicken Liver Balls I

Serves 16 Categories : Smørgåsbord Fish Meats And Fowl

Melt butter in saucepan. Sauté liver, voered to cook thoroughly. When cooked, mash fine and cool. Add gherkins and seasoning. Add mayo to form balls.

NOTES : Use as garnish on aspics, smoked fish or meat, or other cold meats.


Chicken with Prawns and Asparagus

Serves 4

Melt butter, moderate heat, large flameproof casserole. Add chicken, cook 8 to 10 minutes, turning occasionally (until well browned). Remove pieces and add more until all are browned. Add chopped onions until translucent (5 to 7 minutes). Remove from heat, stir in flour to make smooth paste. Stir in chicken stock, avoiding lumps. Add salt, pepper, paprika, cayenne, dill, bay leaf, and Madeira. Boil over moderate, stirring constantly. Reduce to low, add chicken, cover, cook 30 minutes. Stir in asparagus and prawns, cook 30 minutes (until chicken tender). Place chicken in deep-sided serving dish; keep hot. Stir cream into casserole, cook, stirring constantly 2 to 3 minutes (until hot). Pour over chicken, discard bay leaf, serve immediately.

NOTES : Prawns should probably be put in later, like, 10 minutes before serving.


Chicken with Rice - Høne I Ris

Serves 10

Cut chicken into serving pieces. Place in a deep, heavy skillet, add the salted water and simmer until about half done (approximately 1¼ hours). Put chicken in a large buttered casserole. Blend together the next set of ingredients:

Cook over a very slow fire until the consistency of medium cream sauce. Pour over chicken.

Preparing the Rice - Put the rice in a heavy saucepan which can be covered. Add the milk and salt and let come to a boil. Turn the heat very low, cover and cook 30 minutes, or until grains are nearly dry. Lift the lid from the pans as little as possible, and if you must stir, do it once only, gently, with a fork, to keep the rice flaky.

Mix sugar, paprika, butter and nuts and add to the rice slowly.

When rice has cooled, mix with the beaten eggs, saving 1½ tablespoons of the beaten eggs for the crust.

Place the rice mixture as a mound over the chicken. Cut a gash in the crust of rice to allow the steam to escape. Bake in a preheated moderate oven (350°) until the chicken is tender (about 1 hour). Brush with the reserved beaten egg mixture. Spread the buttered crumbs over the surface. Sprinkle minced parsley over crust after removing casserole from oven.

If you want gravy, remove a small quantity of liquid from the casserole before the rice is placed over the chicken, because the rice will absorb most of the liquid.


Danish Chicken Casserole

Serves 6

Combine flour, salt, pepper and dill. Dip chicken in eggs, then coat with flour mixture. Melt butter and oil over moderate heat in flameproof casserole. Fry chicken until lightly browned (8 minutes), turning frequently. Add to chicken stock; boil. Simmer over low heat for 40 minutes (until tender). Set chicken aside in warmed serving dish. Preheat grill/broiler to moderate. Add green pepper to liquid in frying pan; simmer 4 minutes. Add tomatoes; cook for additional 2 minutes. Arrange vegetables with chicken. Remove pan liquid from heat and stir in cream. Cook gently (over low) for 2-3 minutes. Pour sauce over chicken, sprinkle with cheese and pace on grill/under broiler for 5 minutes (until cheese is bubbling). Serve immediately.

Partridge - Agerhøns

Choose the smallest birds, for the younger they are, the tastier. Reckon one bird for each person. Bind fat bacon round the birds and fry them nicely brown in an iron pot, turning them all the time. When they are done, pour cream (as rich as possible) into the pot and add some mushrooms previously fried in butter. The partridges are served in the sauce - very hot.

Roast Chicken - Stegt Kylling

Serves 12

Cut chicken into serving pieces. Bake in butter in a shallow baking pan in a moderate oven (preheated to 375 degrees) until a golden brown. Turn off oven. Add wine and let marinate 1 hour.

Add the cream and season to taste. Heat oven to 300 degrees and continue cooking for another 30 minutes. Add almonds. Cook for another half hour, or until chicken is tender.

Allow at least ½ pound of fowl per person.


Roast Chicken in Brandy - Stegt Høne med Cognac

Serves 4

Salt and pepper chicken. Marinate in the dry white wine overnight.

Sauté the chicken pieces in the butter until golden brown. Place in a roaster with the butter and the marinade.

Cover and bake 50 minutes in a preheated 375° oven. Add more wine if necessary while baking.

Lower heat to 350 degrees. Roast until tender (length of time will depend on the age and condition of the chicken).

When ready to serve, place the cut-up fowl on a warm platter and pour the brandy over it. Ignite and bring to the table flaming. Use any leftover juices in the pan to quench the plames after your guests have properly admired the platter.

Allow at least ½ pound of fowl per person.


Roast Goose - Stegt Gås

Serves 14

DRESSING #1

POTATO AND ALMOND DRESSING #1

PRUNE DRESSING

POTATO AND ALMOND DRESSING #2

VEAL DRESSING

FRENCH DRESSING FOR GOOSE

POTATO DRESSING

SAUCE

DRESSING #1 - Crush toast with a rolling pin to reduce it to crumbs. Mix well with the remaining ingredients. Stuff goose and roast in a preheated 325° oven on a rack in an uncovered pan. Allow 25 minutes per pound, and prick skin of bird often while roasting to release fat.

POTATO AND ALMOND DRESSING #1 - Combine all ingredients and mix well. Stuff goose and roast as in preceding recipe until done.

PRUNE DRESSING - Wash, clean and wipe the goose inside and out, and rub with onion; discard the onion. Season with salt and pepper. Stuff as follows:
Mix prunes and apples well and stuff the cavities of the goose. Sew with string or use skewers. Fasten neck skin to back with skewers. Loop cord around legs and tighten slightly. Place breast side down on rack of a roasting pan. Roast uncovered at 325 degrees in a preheated oven for 1 hour. Remove accumulated fat. Turn fowl breast side up. Add the wine. Roast until tender. Prick skin often.
Place fowl on a heated platter. Remove skewers or string. Remove some of the dressing before carving to prevent slipping.
Add the flour to the liquid in the roaster, stirring until smooth. If necessary, add a little water and a cup of wine to make gravy of the right consistency.

POTATO AND ALMOND DRESSING #2 - Mix ingredients in order given. Stuff the bird, and roast as directed in preceding recipes for Roast Goose.

VEAL DRESSING - Grind veal and giblets together in a meat grinder. Add onion and apples. Mix well. Add beaten egg yolks, cream, crumbs and seasoning. Mix thoroughly, stuff goose, and roast according to directions given in preceding recipes.

FRENCH DRESSING FOR GOOSE - Either in a covered pan or in a cloth bag cook the chestnuts in a preheated oven (500°) until they burst. Peel them and chop them fine. Cook in a small amount of water with the sugar.
When tender add minced liver, butter, salt and pepper. Mix well and stuff the goose to be roasted as directed in foregoining recipes.

POTATO DRESSING - Cook the potatoes until tender. Drain.
Mince or chop the celery and onions and brown in the butter. Remove from heat.
Put potatoes through a ricer (or an electric blender 1 cup at a time) and then into a bowl. Add the bread crumbs and mix well.
Beat the eggs until frothy. Add to the mixture with the seasonings. SPoon the stuffing into the cavity of the goose and skewer well.
This stuffing may be used for any fowl, and for meats as well, but if you use it for goose, try the following sauce to be served with it:

SAUCE - Mix all ingredients. Heat in the top of a double boiler over hot water and serve at once.


Roast Goose with Apple Dressing - Stegt Gås Fyldt med Æble

Serves 14

Eight hours before roasting wash goose inside and out and remove any remaining pinfeathers. Dry well. Combine salt, pepper and caraway seeds and rub well into the skin and interior cavities.

Place disced apples in a sauce pan with the water and cook over low heat until very soft. Mash the apples and add the bread crumbs, onion and pepper. Mix well. Stuff the goose with the dressing and fasten the opening with skewers, or sew with a string. Roast the fowl in a shallow pan in a preheated 350° oven. Skim off fat as it accumulates. When goose has cooked for 3 hours, pour the wine over it carefully. Continue roasting, basting often, for 3 hours more, or until the skin is brown and crisp.


Roast Goose with Apples and Prunes

Serves 6

Rub goose with lemon, inside and out. Sprinkle salt and pepper, inside and over the skin. Mix apples, prunes, bread crumbs, and cardamom. Stuff into goose and secure. Prick skin of goose all over. Place goose in tin in preheated 450°F oven 15 minutes. Reduce heat to 350°F and roast for 3 to 3½ hours, allowing 20 to 25 minutes to the pound. Frequently remove fat from pan - basting is unnecessary. Turn goose over after 1½ hours. Goose is done when pale yellow juice runs out when pricked. Keep warm. Simmer prunes in port for 15 minutes over low heat. Dissolve sugar in water over medium heat. Boil for 3 minutes (until thickened slightly). Reduce heat, add apples and poach for 10 minutes (until tender). Transfer apples to goose dish. Add cornstarch and cream to port. Over moderate heat, cook 5 minutes (until thickened & smooth). Pour over goose.

Roast Pheasant - Fasansteg

Serves 6

Dress the pheasants. Split down the back into halves. Fill each half with stuffing if you wish.
Melt the butter in a pan on top of the stove. Brown the birds in the butter until golden brown. Season with salt and pepper to taste. Add the wine and let them simmer in the wine mixture until tender - about 2 to 3 hours in a preheated 350° oven.

STUFFING


Heat butter and cream to the boiling point. Stir in the crumbs, flour, salt and pepper to taste. Mix until well blended.
Beat in the egg yolks and stuff the pheasants.

STUFFING FOR PHEASANTS AND OTHER SMALL GAME BIRDS

Boil the beef. Grind it together with the giblets and onion. Add the spices, cream and wine and mix thoroughly. Stuff the birds.

Roast Wild Ducks - Andesteg

Serves 6

Draw ducks (get directions from the hunter or his wife about this if you're not an expert) and clean each inside and out. Wipe them with gin. Place in each cavity an apple, 1 tablespoon butter, 1 small onion studded with cloves, and 2 sprigs of parsley. Sew or skewer the openings, and rub the outside of each fowl with butter and pepper.

Roast the ducks in a fairly hot oven (preheated to 450 degrees) for 20 to 26 minutes. Baste with melted butter and 2 tablespoons of wine per bird.

Lower the heat to 350 degrees and roast until the joints move easily, indicating that the ducks are cooked. Remove from oven, pour cognac over birds, ignite, and let flame die.

Remove to warm platter or serving tray and carve.

To the juices in the roasting pan add ½ cup red wine, 1 tablespoon butter, flour and salt to taste. Heat the sauce for a few moments, stirring constantly.

Serve with wild rice tossed with mushrooms and almonds. Prosaic old turnips are a wonderful side dish with wild ducks.


Spring Chicken

Serves 4

Roll 2 tablespoons butter into a walnut-sized ball; insert the cube of sugar. Put the butter ball into the handful of parsley. Rinse and pat dry the chicken, then lightly salt the cavity. Place the parsleyed-butter ball into the cavity of the chicken. In a Dutch oven, brown the chicken in the remaining butter. Add a small amount of cream, and partially cover, allowing steam to escape. Simmer until tender, adding cream gradually as needed. Remove chicken and make gravy with drippings by dissolving desired amount of cornstarch in remaining cream and stirring this mixture into drippings until smooth. Serve with new potatoes.

Stewed Chicken - Stegt Høne

Serves 4

Wash and dry chicken inside and out.

Chop parsley and cream it together with ¼ pound of the butter. Stuff hen with this mixture.

Melt the remaining butter in a Dutch oven or a deep, heavy casserole. Sauté chicken, uncovered, until golden brown. Cover and simmer 3 hours, or until tender.

Remove chicken from pan. Add a little water to the drippings. Scrape the pan with a wooden spoon and stir to mix the thickened juices with the water. Serve this clear sauce over the chicken.


Stuffing for Small Birds - Fylding fra små Fugle

Makes 2 cups

Gring together meat, giblets and onion. Add pulverized tarragon and other ingredients.

Wild Duck Flambé

Serves 2

Cook wild duck on rack in roasting pan 20 minutes, basting several times with melted butter, in preheated 450°F oven. Domestic Duck 30 minutes @ 450°F, then 30 minutes @ 350°F, pouring off fat at halfway.

Mash duck liver, remove all sinews, & keep cold.

Cut the 2 breast fillets off & place in skillet over low heat with pan juices (no fat!) and cognac; ignite.

When flame burns out, add cream mixed with sour cream, bouillon, liver, and cook until hot (not boiling). Stir in spices.

Serving Ideas : Potatoes and Salad