* 1 chicken
* 1 tablespoon of butter
* 1 bouquet of Persil
* 3 tablespoons of oil
1. Prepare the chicken for roasting. Salt it inside then place there the piece of fresh butter and the Persil bouquet. Spread the oil on the outside.
2. Put the chicken in a hot oven for 20 minutes per 500 grams of poultry on a pan oiled with cooking oil, or over a fire in an open casserole for 30 minutes per 500 grams of poultry.
3. Wait until it turns a golden brown, turn it over and pour the juice over it from time to time. Dissolve the caramelised broth at the bottom of the pan with water.
4. Serve the sauce in a gravy boat and the chicken on a serving plate.