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.