Røi is the female capercaillie.

Why is the breast placed down first?

The bird is browned breast down first, then browned on all sides.

How long does it cook?

About 2½ hours in all, with cream added over the last 1½ hours or so.

Capercaillie

Name: Capercaillie
Prep time: 40 min
Cook time: 2 h 20 min
Total time: 3 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pc capercaillie; 200 g butter (for browning); 100 g bacon or salt pork (for larding or covering the bird); salt; 2 dl cream (for basting); 7.5 dl water (boiling, for adding); 1 dl double cream (for the sauce); 1 dl water (boiling, for the sauce); 1 tsp redcurrant jelly (for the sauce); 1 tsp cold butter (for the sauce)

A capercaillie (or hen) is larded or covered with bacon, browned in butter and braised for about 2½ hours with boiling water and cream, with a sauce reduced from the pan juices. From Erken's Stor kokebok (1949), pp. 357–358.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 357 (falt i det fri)

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About the dish

The recipe appears in the game chapter and uses the old pot-roasting method, where the bird is never cooked in fierce heat. The book also gives the French name coq de bruyère.

How to make it

1
Prepare the bird
Pluck the capercaillie, singe, clean, wash and dry it. Lard it with strips of bacon or cover it with bacon slices.
2
Brown the bird
Place it in the pot and brown in the butter, breast down first. When nicely browned all over, add boiling water a little at a time. Take care it does not burn, and now and then add a teaspoon of butter to the pot.
3
Finish roasting
When the bird is nearly done, after about 1½ hours, start basting with cream. The bird cooks for about 2½ hours in all. Lift it out and keep it warm.
4
Make the sauce
Whisk 1 dl double cream into the fat in the pot, add 1 dl boiling water and whisk well around the sides and bottom to lift all the juices. Season with salt and reduce until nicely thickened. Stir in 1 tsp redcurrant jelly and 1 tsp cold butter just before serving.

Changes from the original

Measures are converted to modern units (¾ l = 7.5 dl water). The recipe is combined from two pages with overlapping text. Røi is the Norwegian word for the female bird.

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Frequently asked questions

What is røi?: Røi is the female capercaillie.
Why is the breast placed down first?: The bird is browned breast down first, then browned on all sides.
How long does it cook?: About 2½ hours in all, with cream added over the last 1½ hours or so.

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