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Parsley Butter Chicken

Serves 4


  • 1 x 1.5kg chicken
  • salt and pepper
  • 60g Australian butter
  • 1/2 bunch parsley
  • 1 chicken stock cube blended with 1 cup water
  • 2 tablespoons flour
  • 1/2 cup Australian thickened cream
Download Recipe (PDF)


  1. Season cavity of chicken. Place butter and parsley inside chicken and skewer skin to completely enclose. Truss with string. Place in a baking dish. Pour over stock and bake at 180C for 1 - 1 1/2 hours, until chicken is tender and juices run clear when pierced with a skewer. Remove from oven, place on a serving plate and keep warm. Place flour in a small saucepan. Gradually blend in pan juices until smooth. Cook over low heat stirring constantly until sauce boils and thickens. Simmer gently for 5 minutes. Stir in cream. Serve sauce separately and accompany chicken with boiled new potatoes and buttered french beans.


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