Boiled Chicken with Horseradish Cream

A dinner recipe found in “Fjærkre” (Poultry)
published by Hjemmets Kokebokklubb in 1982

Boiled Chicken with Horseradish Cream

4 servings
Should not be frozen.

1 boiled hen
3-4 dl [0,6-0,8 pt] hen broth
1/2- 3/4 kg [1-1,5 lb] potatoes
Cooked deep-frozen vegetables, mix to taste
Chopped parsley
About. 2 dl [0,4 pt] cream, 35%
2-3 tablespoons grated horseradish
White wine vinegar or lemon juice


[1] Beat the cream stiff, mix in grated horseradish and taste the cream with a few drops of vinegar or lemon juice and a little salt. Leave the cream covered in the deep freezing for an hour.

[2] Cut the hen meat into pieces and heat it in some of the broth, in a heat cabinet or over a low heat.

[3] Peel the potatoes. cut them into four and cook them almost tender in the rest of the broth added a little salt. Cut the vegetables  into pieces and heat them in the saucepan with the potatoes for the last 5 minutes.

[4] Place meat and vegetables on a warm serving plate. Pour some of the broth over the meat and vegetables and sprinkle with parsley. Stir the horseradish cream and serve it with the dish.