AUTUMN CHICKEN

AUTUMN calls for hearty food and this Norwegian classic "Kylling frikasé" is not only that - it is also very very yummy. Be prepared to spend a few hours in the kitchen for this meal though, cause it calls for some preparations. However, long cooked food is very healthy and all the goodness in the vegetables and meat are left in the stew.

You need:

1 large fresh chicken around 1,5 kg

6 carrots

water

peppercorn

5 shallots

3 dl of chicken stock

1/2 handful of fresh thyme

3 bay leaves 

3 parsnips (pastinakk)

1/2 celeriac (sellerirot)

3-5 parsley roots (persillerot)

1-2 large handful of leaf parsley

flour

salt and pepper to season 

How to:

First part the chicken. You first remove the legs - use the knife and find the joint. This is where it is easiest to cut. You can cut the rest of the chicken in two, yet you can just put it whole into the pot. If you want to filet it more - you can follow the breast bone and remove both breasts. Add it to a big pot as I have below and add one carrot, the shallots, the bay leaves, peppercorn and thyme. Fill it with water so it covers the chicken. You can also add some chicken stock for extra flavor. Leave to boil for 45 minutes. 

While the chicken is cooking you can prepare the rest. Peel all the root vedge and cut them into nice similar sized cubes. This will help them cook at the same time.

When the chicken is finished you strain the stock that has been created by the chicken etc. This liquid is like heaven! You add all your chopped vedge into this stock and leave to boil on low heat for 5 minutes. While this is happening remove the chicken flesh from the bone and cut into nice bits. It is mainly the breast-filets you will have to cut. 

When the vedge is done, strain them and leave aside. Take a glass with a lid and add 3 tablespoons of flour and 1 dl of water. Put on the lid and quickly shake. This creates a thickener (no lumps!!) that you add to the stock. Also season with salt and pepper. Boil this and leave to simmer for a few minutes until you see it thickens.

When you are happy with the sauce add the chicken pieces and vedgetables as well as the fresh chopped parsley. You can serve with potatoes - but its no must! 

ENJOY!