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Roast chicken (poulet rôti)

Classic roast chicken from Erken: the chicken is rubbed with butter and roasted for about 40 minutes in a hot oven over sautéed root vegetables, pork, liver and heart. The drippings are skimmed, reduced with 2½ dl bouillon into a sauce, and the dish is garnished with cress. Bread sauce is served on the side. 1 chicken for 2 people.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 286 (falt i det fri)

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About the dish

A simple, classic oven-roasted chicken in Erken's poultry and game chapter, where the French names of the dishes are included in parentheses after the fashion of the time. Bread sauce on the side shows the English-French influence on Norwegian party fare around 1914.

How to make it

  1. 1

    Prepare the chicken

    Clean the chicken as usual, dry it well and truss it neatly. Rub the butter thickly over the breast.

  2. 2

    Sauté the roots and pork

    Clean the onion and carrot and cut them into slices. Put them in a pot or roasting pan together with the pork slices, the liver and the heart, and let it sauté over the heat for 10 minutes.

  3. 3

    Roast the chicken

    Add the chicken, season with salt and pepper, and roast it in a hot oven (about 200 °C (390 °F)) for about 40 minutes. Baste often with the drippings; cover the breast with buttered paper if it gets too brown.

  4. 4

    Make the sauce

    Remove the trussing threads from the finished chicken. Strain the fat from the pot, add the bouillon and reduce hard for 3 minutes. Season with salt and pepper and strain the sauce.

  5. 5

    Plating

    Pour the sauce over the chicken and place small bunches of cress around it. Serve bread sauce separately.

Changes from the original

Measurements have been converted to modern units (2½ dl bouillon), "flesk" is given as slices of bacon or salted pork belly, and the method has been divided into numbered steps with a stated oven temperature. The language of the transcription has been kept as it appears in the original.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 319) → 1914 (proofread, p. 286)~94% of the text changedremovedadded
Kyllingstek. (Poulet roti.) Kyllingene plukkes, svies, åpnes og vaskes, tørkes godt med et tørt klæde. Brystbenet trykkes ned eller tas ut, og kyllingen fylles med blandet persille og smør; settes pent op; gnis med salt. 60 1 kylling 30 gr. smør pr. kylling brupes lyst, heri legges kyllingene 2 1/2 del. buljong 1 liten løk 1 gulerot 2 skiver flesk salt pepper Kyllingen rengjøres som vanlig, tørres og sættes op. Gnid smørret tykt over brystet. De rensede røtter skjæres i skiver og lægges i gryten med brystet ned først; brunes pent lyse på alle sider, krås, hjerte flesket, leveren og lever legges hjertet, surrer over varmen i 10 minutter; kyllingen lægges i, dryppes krydres med søt fløte pepper og litt kjøttkraft; det siste for å spare på smør salt og fløten; små surrer under lokk stekes i varm ovn ca. 1½ time med 40 minutter. Dryp sky ofte over, og hvis nødvendig dækkes brystet op. — Sausen kokes med smurt papir for at hindre det i at bli for brunt. Naar kyllingen er færdig, tages al traad væk. Fettet i gryten siles fra, tilsættes buljongen, koker sterkt inn i 5 minutter med et par spiseskjeer fløte, et par spiseskjeer kold kraft eller koldt vann 3 minutter, krydres og 25 gr. siles. Sausen heldes over kyllingen, og omkring denne lægges smaabuketter av karse. Brødsaus serveres særskilt.

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Frequently asked questions

How long should the chicken roast?
The root vegetables, the pork, the liver and the heart are first sautéed in the pot for 10 minutes. Then the chicken is roasted in a hot oven for about 40 minutes, with a total time of around 75 minutes.
How do I keep the breast from getting too dark?
Rub butter thickly over the breast before roasting, baste often with the drippings along the way, and cover the breast with buttered paper if it gets too dark.
How is the sauce made?
Strain the fat from the pot, add 2 1/2 dl bouillon, reduce hard for 3 minutes, season and strain the sauce. Pour it over the chicken.
What ingredients are needed?
1 chicken, 30 g butter, 2 1/2 dl bouillon, 1 small onion, 1 carrot, 2 slices of pork, salt and pepper. The chicken's liver and heart are also used in the pot. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 286.

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