2 teaspoons of chopped parsley
1/4 cup unsalted butter, at room temperature
1 2-kilogram chicken
1 1/3 cups chicken broth
2 medium onions, chopped
500 grams fresh mushroom, sliced
2 tablespoons all-purpose flour
1/3 cup heavy cream, fresh
Salt and black pepper to taste
2 teaspoons of chopped parsley
1/4 cup unsalted butter, at room temperature
1 2-kilogram chicken
1 1/3 cups chicken broth
2 medium onions, chopped
500 grams fresh mushroom, sliced
2 tablespoons all-purpose flour
1/3 cup heavy cream, fresh
Salt and black pepper to taste
Preheat the oven to 450°F (hot)
In a bowl, mix 1 1/2 teaspoons of parsley with butter
Place the chicken in a baking dish and season with salt and pepper, inside and out
Place the butter with parsley in the cavity of the chicken, tie the legs to keep its shape
Put it in the oven for 20 minutes
Use a spatula to loosen the chicken from the baking dish
Continue baking for another 1 hour and 10 minutes or until the juices run clear when pierced with a fork (cut the thickest part of the chicken)
Transfer the chicken to a platter
Put the pan drippings in a bowl and reserve
Pour the chicken broth into the pan and let it simmer, scraping the bottom
In a large skillet, add 3 tablespoons of reserved pan drippings and heat it up
Add the onion and stir
Add the mushroom and cook for 3 minutes or until tender
Add the flour and stir for 1 minute
Add the chicken broth and let it simmer, stirring constantly
Add the heavy cream and bring to a simmer, letting it thicken slightly
Season with salt and pepper
Add the remaining parsley
Serve the chicken with the sauce.
