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Smothered Chicken

Select a rather large broiling chicken; singe, split down the back; spread it open, turning the tips of the wings under and crossing the legs. Put in a roasting pan, cover with four tablespoonfuls of butter, dust with salt and pepper, add four tablespoonfuls of boiling water, cover closely with a second pan or cover, put in a hot oven and roast one hour. Sprinkle with chopped parsley, make a gravy from the drippings in the pan. A delicious way to cook chicken when well seasoned and basted.