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1. Pat the chicken dry with paper towels, then rub it thoroughly inside and out with salt. Cream the ¼ pound of butter by using an electric mixer set at medium speed or by beating it vigorously against the side of a bowl with a wooden spoon.
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2. With a pastry brush or your fingers, spread it inside the chicken. Then stuff the chicken with the entire bunch of parsley, and truss it so that it will hold its shape while cooking.
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3. Preheat the oven to 325°F. Heat the 2 tablespoons of butter and the oil over moderate heat on top of the stove in a heavy flameproof casserole or a roasting pan just large enough to hold the chicken comfortably, and put the chicken in breast side down.
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4. After about 5 minutes, turn the bird on its side, holding it with two large wooden spoons or a kitchen towel to avoid breaking the skin.
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5. In another 5 to 10 minutes, when this side is sufficiently browned, turn the chicken on its other side, then finally on its back for 5 minutes or so. The browning of the chicken should take about 20 minutes in all.
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6. Transfer the chicken to a platter and pour off all but about 1 tablespoon of fat from the casserole. In its place, add ½ cup of water and bring it to a boil, stirring vigorously to scrape up any browned bits clinging to the pan.
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7. Return the chicken to the casserole, breast side up, cover it tightly and place the casserole in the oven to braise for about 1 hour.
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8. To test, lift the chicken upright out of the pan with a wooden spoon inserted in the tail opening. If the juice that runs out is yellow, the chicken is done; if still somewhat pink, braise the chicken another 5 to 10 minutes.
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9. Place the chicken on a carving board and let it rest for 5 minutes or so while you make the sauce. Skim and discard the fat from the pan juices, add the cream and bring to a boil, stirring rapidly and scraping up any browned bits in the bottom and sides of the pan.
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10. Boil the sauce briskly for several minutes, until the cream has reduced and the sauce thickens. Taste for seasoning, add more salt if needed, and pour the sauce into a heated sauceboat.
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11. Boiled new potatoes and cucumber salad are often served with "Stegt Kylling".
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