Swedish Spring Chickens

Ingredients

• 3 or 4 Cornish game hens, or 2 small, whole broiling chickens
• 2 bunches approximately, fresh, clean parsley (preferably Italian)
• 4 tablespoons butter at room temperature
• 1 ½ teaspoons salt, or as desired
• 2 cups chicken stock
• 2 teaspoons butter
• 1 ½ tablespoons flour
• 1 cup heavy cream, or as desired
• Additional salt and white pepper as desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    742 calories; 61 grams fat; 29 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 35 grams protein; 298 milligrams cholesterol; 1192 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Wipe the birds, inside and out, with a cloth wrung out of hot water. Dry well. Butter the cavities of all the birds, using two tablespoons of the butter. Stuff the birds fairly tightly with parsley (stems and all) and truss with string.
2. Melt 2 tablespoons of butter in a deep, large skillet or Dutch oven and put in the birds, backs down. Brown the backs, then turn the birds to brown lightly on all sides. Add salt and chicken stock, bring to a boil, cover and simmer over low heat for about 45 minutes, or until tender. Baste occasionally during cooking.
3. Remove the birds to a serving platter and keep warm. Knead the 2 teaspoons of butter and the flour together, using your fingertips, and add this paste bit by bit to the simmering liquid in the skillet, using only as much as is needed to thicken the sauce slightly. Add the cream and boil the mixture hard until it has a saucelike consistency. Pour some of the sauce (strained or not, as desired) over the birds and pass the rest in a sauce boat.

1 hour 15 minutes