Roll 2 tablespoons butter into a walnut-sized ball; insert the cube of sugar. Put the butter ball into the handful of parsley. Rinse and pat dry the chicken, then lightly salt the cavity. Place the parsleyed-butter ball into the cavity of the chicken. In a Dutch oven, brown the chicken in the remaining butter. Add a small amount of cream, and partially cover, allowing steam to escape. Simmer until tender, adding cream gradually as needed. Remove chicken and make gravy with drippings by dissolving desired amount of cornstarch in remaining cream and stirring this mixture into drippings until smooth. Serve with new potatoes.
- 1 small frying chicken
- 5 tablespoons butter -- divided
- 1 sugar cube
- 1 cup cream -- divided