Cut the ridges of the chickens: with a large sharp knife, two smashing blows, or neat sawtooth movements – and you have chicken spines in your hands, which you can then put on the broth.
Butter, which should be about midway between room temperature and refrigerated oil, mix with finely chopped parsley, pepper, salt, added to taste, and crushed garlic until a uniform yellow-green mass is obtained with whitish garlic patches.
Each chicken make a pocket of skin on the breast. To do this, you just need to, dragging off the skin with your fingers, climb deeper, as if in a bosom, trying not to tear the skin. The resulting pocket must be filled with a greenish mass of oil with parsley and carefully distribute across the breast with a rubbing motion of the fingers.
Lay the chicken breasts up on a baking sheet and put in the oven, preheated to 180 degrees for thirty to forty minutes (depending on the size of the chickens).
In the fragrant sauce, which forms melted butter in the pan, you can then bake the potatoes or other vegetables that are prone to this process.