2 teaspoons of chopped parsley
1/4 cup of unsalted butter, at room temperature
1 2-kilogram chicken
1 1/3 cups of chicken broth
2 medium onions, chopped
500 grams of fresh mushroom, sliced
2 tablespoons of all-purpose flour
1/3 cup of heavy cream, fresh
Salt and black pepper to taste
2 teaspoons of chopped parsley
1/4 cup of unsalted butter, at room temperature
1 2-kilogram chicken
1 1/3 cups of chicken broth
2 medium onions, chopped
500 grams of fresh mushroom, sliced
2 tablespoons of all-purpose flour
1/3 cup of heavy cream, fresh
Salt and black pepper to taste
Precariously preheat the oven to 230°C (hot)
In a bowl, mix together 1 1/2 teaspoons of parsley with the butter
Place the chicken in a baking dish and season with salt and pepper, inside and out
Put the butter with parsley into the cavity of the chicken, tie the legs so it keeps its shape
Bake for 20 minutes
Use a spatula to loosen any stuck bits from the baking dish
Continue baking for another 1 hour and 10 minutes or until the liquid runs clear when pierced with a fork (test the thickest part of the chicken)
Transfer the chicken to a serving platter
Pour the pan juices into a cup and reserve
Pour the chicken broth into the baking dish and let it simmer on high heat, scraping the bottom
In a large skillet, add 3 tablespoons of reserved pan juices and warm
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 let it thicken slightly
Season with salt and pepper to taste
Serve the chicken with the gravy on top
(443 calories per serving)
