Danish Parsley Chicken

• 4 fresh Cornish hens, 1 1/4 to 1 1/2 pounds each, with giblets
• 2 to 3 teaspoons salt as needed
• 1 cup (2 sticks) unsalted butter
• 1 large bunch parsley with stems, washed and drained
• 1 to 1 1/2 cup water
• 1 1/2 cups heavy sweet cream

1. Sprinkle chickens inside and out with salt.
2. Divide stick of butter in fourths and put piece inside each chicken.
3. Add giblets and pack each cavity with fourth of parsley.
4. Close cavity with skewers or truss closed.
5. Heat remaining butter in Dutch oven or casserole until foam subsides.
6. Brown chickens, using wooden spoons to turn, until golden brown all over.
7. This will take about 15 minutes.
8. When chickens are browned, add 1 cup water to Dutch oven; cover.
9. Braise slowly for about 45 minutes or until chicken is almost falling off bones.
10. Check during cooking, adding water if juices have evaporated.
11. Remove chicken to heated platter.
12. Remove trussing and discard parsley.
13. Pour cream into casserole with cooking juices.
14. Bring to boil, stirring and scraping up brown bits.
15. At exact moment when sauce has thickened and butter has separated from cream, pour into heated sauceboat.
16. Serve chickens whole or cut in half with sauce on side.
17. Boiled new potatoes are traditional accompaniment.

cornish hens, salt, butter, parsley, water, heavy sweet cream

Taken from cooking.nytimes.com/recipes/6501 (may not work)