Old-fashioned Danish pot-roast chicken with gravy and homemade pickled cucumber salad – delicious and straightforward to make.
A pot-roast chicken like this tastes wonderful – so juicy and tender – and you get the loveliest gravy from the stock.
The dish is very easy to make and can be ready in just under 1 1/2 hours, including resting time.
You can use the leftovers for tartlets – I made this batch of tartlets with pot-roast chicken, gravy and chanterelles from the leftovers, and it tasted simply wonderful. I livened up the gravy with a little truffle oil and mixed roasted sweetcorn into the filling – a really good way to use up the leftovers.
Meget lækkert!
Tusind tak Anne Marie 🙂
Warm wishes, Dianna