- 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.
- 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.
- 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.
- Serve the sauce in a gravy boat and the Chicken on a serving plate.