Rub the chicken inside and out with the lemon half. Add salt and pepper. Heat 1 tablespoon of the butter, add onions and cook. Sprinkle with salt, pepper and lemon juice. Stir in the parsley and 1/4 cup of the butter. Use this mixture to stuff the chicken.
Melt remaining butter in large pot. Add the chicken and brown on all sides. Reduce heat and add 1/4 cup of the hot broth. Cover with aluminum foil and partly cover with a lid. Cook chicken slowly until done, about 40 minutes, basting occasionally and add remaining broth as needed.
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|Serving Size: 1 Serving (645g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1119 (72%)|
|Amt Per Serving||% DV|
|Total Fat 124.3g||166 %|
|Saturated Fat 44.7g||224 %|
|Monounsaturated Fat 48.7g|
|Polyunsanturated Fat 20g|
|Cholesterol 477.1mg||147 %|
|Sodium 1177.1mg||41 %|
|Potassium 1170.5mg||31 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 1.9g|
|Protein 101.2g||145 %|
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Calories per serving: 1552
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