Norwegian Hen Fricassée

• Stewing Hen(s)
• Parsnip
• Celeriac
• Carrots
• Butter
• Flour
• Parsley

In a stock pot, cover the hen(s) in water and bring to boil. If the vegetables have their tops on, cut them off and tie together with string, put the bunch in with the hen(s) for added stock flavours. Gently simmer for at least two hours – longer if ‘tough old birds’.

Prepare vegetables and cut into bite-sized pieces. Anything goes but we have always used parsnip, celeriac and carrots. Add parsnip and celeriac into the pot when about 30 minutes cooking time left and the carrot about 10 minutes before.

Remove birds from water and skin them while still hot – otherwise the skin sticks(!). Discard the veg green tops if used and give the skin to a worthy dog. Pick the meat off the bones, keeping the pieces as large as you can (we always keep the legs unboned).

Make white sauce: melt butter and whisk the flour in. Add a little stock at a time while whisking to avoid lumps, until the sauce is fairly thin (usually use all the stock). Add meat and vegetables and to bring up to heat – it can stay on gentle heat until you’re ready to eat.

Add plenty finely chopped parsley, salt and pepper to taste before serving.

Serve with boiled potatoes. (I love to mash my tatties on the plate to absorb the maximum amount of sauce) .