Roast Chicken

How to make it

1. 1

   The chickens are plucked, opened and placed in water for 1 hour, set so that the water can drain off, and dried well with a dry cloth.

2. 2

   The sinews in the thighs are pulled out. The breastbone is pressed down and removed, and the chicken is filled with coarsely cut parsley and butter; set up nicely and rubbed with salt.

3. 3

   60 g butter per chicken is lightly browned, the chickens are laid in it breast down first; browned nicely light on all sides. Gizzard, heart and liver are added a little later, but before it is diluted.

4. 4

   Baste with sweet cream and a little meat stock; simmer gently under a lid for 1 hour with the breast up. Baste often and dilute if necessary, a little cold butter now and then is good.

5. 5

   The sauce is boiled down strongly for 5 min. with a couple of tablespoons of cream, a couple of tablespoons of cold stock or cold water and 25 g cold butter; it must be stirred the whole time. Strained or not, as you wish.