Roast Chicken

Rub the chicken with salt and pepper and, if you have no other use for it, put the heart and liver with the washed parsley and butter and sew up the chicken.

Fry in hot butter fat with onion and carrot. The chicken should be on the breast for the first half of the frying time and on the back only in the second half, so that the breast meat does not become dry.

If you want a sauce, remove roasting mixture, add hot beef broth and bring to a boil. Before serving, pour off the sauce.

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