INGREDIENTS

INSTRUCTIONS

Preheat oven to 325°F. Pat the chicken dry with paper towels, then rub it
thoroughly inside and out with salt. Cream 1/4 pound of butter by using an
electric mixer set at medium speed or by beating it vigoriusly against the
side of a bowl with a wooden spoon. With a pastry brush and your fingers,
spread it inside the chicken. Then stuff the chicken with the entire bunch
of parsley and truss the bird so that it will hold it's shape while
cooking. Heat 2 tablespoons of butter and the oil over moderate heat on top
of stove in a heavy, flameproof casserole or roasting pan just large enough
to hold the chicken comfortably, and put the chicken in breast side down.
After about 5 minutes, turn the bird on it's side. Try to avoid breaking
the skin. In another 5 minutes, when this side is sufficiently browned,
turn the chicken on it's other side for 5 minutes, then finally on it's
back for 5 minutes or so. The browning of the chicken should take about 20
minutes in all. Transfer the chicken to a platter and pour off all but 1
tablespoon of fat from the casserole. In its place add 1/2 cup water and
bring to a boil, stirring vigorously to scrape up any browned bits clinging
to the pan. Return the chicken to the casserole, breast side up, cover
tightly and place in over to braise for about 1 hour. To test, lift the
chicken upright out of the pan with a wooden spoon inserted in the tail
opening. If the juice that runs out is yellow, the chicken is done; if
still somewhat pink, cook another 5 to 10 minutes. Place the chicken on a
carving board and let rest for 5 minutes while you make the sauce. Skim and
discard fat from the pan juices, add the cream and bring to a boil,
stirring rapidly and scraping up any browned bits in the bottom and sides
of the pan. Boil the sauce briskly for several minutes until the cream has
reduced and the sauce thickens. Taste for seasoning adding salt if needed.
Serve chicken with sauce in a heated sauceboat.

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