Here's a little more about Bella
and her love for cooking:

My name is Isabel Brattkull, I just turned 35 and I live in Gothenburg, Sweden's second largest city. I'm an unemployed dietician hoping to get a job soon before I forget all about my 3-year university education!

I've always been interested in food and cooking, very much thanks to my mom who is a wonderful cook. I was 11 years old when I started to collect recipes and since then it has just gone on and on and on. I remember loving the hearty Swedish "husmanskost" (home cooking) ever since I was a small child. I think it's important to preserve the food culture in your own country, even if I don't always post typically Swedish recipes to all my lists.

I especially like chicken recipes because you can do so much with chicken, but I love to cook everything except for salmon and shellfish, since I'm allergic to it. And I'm not a particularly big fish-lover. On the other hand, I love desserts, especially fruit and berry pies and such things

Well, that's a little something about me. Thanks again for wanting to feature my recipe!
Bella :oD

also see Bella's other recipe
Low Fat Almond Cake

Swedish Parsley Chicken
(Persiljestekt kyckling)
Serves 4: Cooking time: About 1 hour

In Sweden it was common in the olden days to eat chicken in spring. Spring chicken was a classical Sunday dinner. They filled it with parsley and butter and fried it whole in the oven, so that they were tender and juicy.

What you need:

• 1 large chicken, about 1 kg (scant 2 lb) or 2 smaller ones
• salt, pepper
• ½ lemon in wedges
• 1 bunch parsley
• 4 tbs butter or margarine
• 2 dl chicken stock
• Sauce:
  • 2 dl juice from frying the chicken
  • 2 dl thick cream
  • 2 tbs wheat flour

Conversion:
1 qt = 4 cups = 950 ml (milliliters)
1 cup = 8 fl oz = 237 ml
1 fl oz = 29.6 ml
100 ml (1 dl) = 0.42 cup
1 liter = 1000 ml = 1.05 qt
1 pound = 454 g
1 ounce = 28 g
100 g = 0.2 lb
100 - 150oC = 212 - 300oF
175 - 225oC = 350 - 425oF
250oC = 475oF
275oC = 525oF

What you do:

1. Rinse and trim the chicken. Dry it. Rub with salt, pepper, and lemon. Rinse the parsley, coarsely chop it and mix with 2 tbs fat. Fill the chicken with the mixture and tie it up.
2. Brown the rest of the fat in a pot. Put down the chicken and brown on all sides. Then put down the "inside", that you removed when rinsing the chicken, and let that cook together with the chicken. Dilute with stock and let fry on low heat, covered, for about 30 minutes for smaller chicken and 40 minutes for a larger one. The bird is ready when the meat juice is light and clear.
3. Take up the chicken, strain the juice in a saucepan and dilute with thick cream. Mix some flour in a little cold water and thicken the sauce. Let simmer for 4 - 5 minutes and flavor with salt and pepper.
4. Cut the chicken in suitable pieces or in half. Serve with boiled potatoes, cucumber salad, and blackcurrant jelly. Serve the sauce separately.
   
   Enjoy!
   Bella

Chicken Paprika with Yogurt Sauce
This week's Recipe of the Week kicks off our Fit and Trim support group. It's brought to us by authors Molly Siple and Lissa DeAngelis who wrote Recipes For Change. Both are professional nutritionists and writers. Their recipes are specifically designed to promote good health, prevent disease, and most importantly, taste great! Chicken Paprika with Yogurt Sauce is a wonderfully low fat entree that the whole family will enjoy.

Braised Chicken with Vegetables
Braised Chicken with Vegetables is a delicious and healthful recipe that the whole family will enjoy. Braised Chicken with Vegetables is a Chinese dish that can be created in everyone's kitchen. There is long standing medical research that indicates Asian cuisine to be very beneficial. This recipe came from Winingnear family, who say, "This is a recipe I came up with as a result of a little give and take on an already present Chinese recipe for pork. I do not eat a lot of pork and was on a diet at the time I came up with this alternate version. I also added a hint of my own cooking in, to make it more than just a meat substitution. So here it is, enjoy."

The chickens recommend that you
EAT MORE BEEF!

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365 More Ways to Cook Chicken
by Melanie Barnard

Here's the book chicken lovers everywhere have been waiting for: the companion volume to the best-selling 365 Ways to Cook Chicken.