You need:

2 chicken, 1 1/2-2 lbs ea.ch, salt & pepper, 2 bunches parsley, 2 tsp butter, boiling broth, 2 carrots, 1 parsnip, 1 sprig lovage, melted butter, cold salted water.

Wash, drain, and pat dry the chickens, and rub them on the inside with salt and freshly ground pepper. Wash and drain the parsley, and stuff a bunch into the tummy of each chicken, along with the gizzards, the hearts, and 1 tab butter. Preheat the oven grill, fill the roasting pan of the oven with boiling broth, adding the greens.

Baste the chickens frequently throughout the roasting process (approx. 1 hour). Toward the end of the roasting time, brush the chickens with ice-cold salted water to make the skin crisp. In Bavaria, roasted chicken is served with bread duplings and various salads.