Ingredients
2 whole broiler-fryers, about 1-3/4 lbs. each
1 tbsp. salt
1-1/2 sticks (3/4 cup) butter
1 bunch parsley, washed
Giblets from both chickens
1/2 to 1 cup water
1 cup heavy cream

Directions
Rub insides of chickens with salt. Put 1/4 stick butter in each chicken and fill each cavity with half the parsley and giblets of chickens. Close cavity with skewers.

Heat remaining butter in a Dutch oven until foam subsides. Brown chickens, using wooden spoons to turn, until each chicken is golden brown all over. When chickens are browned, add 1/2 cup water to Dutch oven and cover. Braise slowly for 45 minutes or until chicken is almost falling off bones. Check liquid occasionally, add remaining water if needed. Remove chicken to a heated platter and halve and quarter each chicken.

Pour cream into Dutch oven. Bring to a boil, while stirring and scraping brown bits. When sauce has thickened and butter has separated from cream, pour into a gravy boat and serve with chickens. Serve with buttered and boiled potatoes. Serves 4.