Grilled chicken

Finds from kitchen middens show that chickens have been kept in Denmark since the Iron Age. The hen is a hardy animal that thrives under simple conditions as long as it has access to food, water and space to scratch and dust-bathe. The Vikings on the farm keep hens for their eggs, which are a good source of protein, but of course also for their meat.

Grilled chicken

It takes time to cook a chicken over an open fire. The housewife suggests splitting the chicken and grilling it over small flames and embers. That way, it cooks a bit faster, and it must be thoroughly done (core temperature 75°C).

Procedure

Butterfly the chicken: cut out the chicken’s backbone and press the bird flat. Place it
skin side up.

Carefully loosen the skin from the chicken breast and thigh meat by gently sliding a finger underneath. Spread the herb butter under the skin.

Place the chicken on the grill over small flames and embers. Turn it several times while cooking. Grill for at least 1 hour until the core temperature reaches 75°C.

Ingredients

4 persons
  • 1 organic chicken, cleaned
  • 100 g herb butter
Go to recipe for Herb butter here
Serve with Cabbage stir fry. Go to recipe here