Chicken to Easter and Pentecost, classic

Ingredients for Chicken to Easter and Pentecost, classic

Instructions for Chicken to Easter and Pentecost, classic

To prepare the Chicken to Easter and Pentecost, classic recipe, please follow these instructions:

Rinse, clean and dry the chickens. Fault pesillen thoroughly. Season the chickens inside with salt and pepper, like a pepper mixture (Santa Maria) and fill it with the parsley. Close opening with a kødnål. Use cotton or kødgarn to keep the wings and thighs into the body by URf.eks. to put the yarn over the chest, around the wings, make a cross on the lårenderne around the thighs, pull the cord up to the wings and hit a knot, so it all assembled. melt fedstoffet in a large pan and Brown chicken on all sides with pænnt neck, heart and gizzard (the liver is stored and frozen). pour 1 dl cream and at the van. The chickens fried tender (try to poke in the thigh with a kødnål) in ca. 60-75 min, invert a few times during frying Summit. The chicks, neck and gizzards are picked up and kept warm.
Juices brought to the boil, add a meljævning and the rest of the cream and the madkulør, taste the gravy for with EVS. salt and pepper to taste. The chickens in the cutting neighbourhood (the backbone)-serves on a warmed serving dish with a little of the sauce poured over and a sprinkle of parsley, frishakket the rest of the sauce in a hot sauce Bowl. Served with potatoes, old-fashioned cucumber salad, Danish lettuces in "cream-lemon-sugar dressing", and possibly. rhubarb Compote.

Tips:
Chickens can be cooked in a pressure cooker at ca. 25-30 min. and let trykkogeren cool off by itself. Before dissection can be possibly give the chickens approx. 4-5 min. under the grill to get the breast skin and thighs crispy.