1 Stewing hen, about 1 ½ kg (3 pounds)
Lightly salted water
3 Tbsp butter
3 Tbsp flour
1 Tsp ground white pepper
2 Tsp curry powder
Grated rind of 1 orange
2 dl (¾ cup) whipping cream
1 Small bunch parsley, chopped


Poach the hen in lightly salted water about 90 minutes. Cool. Remove skin and bone and cut the meat into bite-sized pieces. Melt the butter and stir in the flour. Gradually add the cooking liquid. Season with salt, pepper, curry powder, and orange rind. Simmer 5 minutes. Add the cream and simmer until slightly thickened, 5 minutes more. Stir in parsley. Serve the chicken in the sauce with boiled potatoes, peas, carrot cubes, and cauliflower.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
IA 52101
(800) 979-3346