Chickens with butter, garlic and parsley
- Butter 200 g
- Chicken 4 pieces
- Parsley 200 g
- Garlic 2 heads
- Salt to taste
- Ground black pepper to taste
- 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 it across the breast with a rubbing motion of the fingers.
- Lay the chickens 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.