Stewed Chicken - Stegt Høne

Serves 4

Wash and dry chicken inside and out.

Chop parsley and cream it together with ¼ pound of the butter. Stuff hen with this mixture.

Melt the remaining butter in a Dutch oven or a deep, heavy casserole. Sauté chicken, uncovered, until golden brown. Cover and simmer 3 hours, or until tender.

Remove chicken from pan. Add a little water to the drippings. Scrape the pan with a wooden spoon and stir to mix the thickened juices with the water. Serve this clear sauce over the chicken.