Baked chicken

1 ea chicken
150 g fat
1 ea onion
1 ea carrot
1 ea parsley root
salt

Rub chicken with salt. Put on the bottom of a stew-pan pieces of butter or fat, then put chicken, breast up. Pour in 1 c water; add sliced carrot and onion, parsley. Stew covered for 30 minutes, then put in the oven and bake until done.
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