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Clean the chicken, pat it dry, and season with salt and pepper - both inside and outside.
Rinse the parsley and stuff the majority of the bunch inside the chicken. Save a handful for serving.
Get a large pot - if you have a cast iron pot, it is preferable because the chicken will later go in the oven - and melt butter in it.
Brown the chicken on all 4 sides, place it on its back, and add chicken stock. Put the lid on.
Reduce the heat - 3 out of 14 on my stove. Let it simmer for 50-60 minutes. Check the thigh to see if the chicken is done. The meat juice should be clear by the bone when you twist the thigh from the body.
Take the chicken out of the pot and place it in the oven at 100 degrees Celsius (212 degrees Fahrenheit) while you make the sauce.
When making a roux-based sauce, you start by making a beurre manié.
Melt butter in a pot. When the butter is melted, whisk in the flour. Whisk vigorously until the mixture is smooth.
Then add whole milk a little at a time while whisking the sauce.
Let the sauce heat through well - it's important to get rid of the flour taste.
Add the drippings from the chicken and season with salt, pepper, lemon juice, and balsamic vinegar.
Adjust the color of the sauce with a bit of browning agent if it is too pale.
Add a little cream to the sauce shortly before serving if you want a more creamy consistency.
Serve with cucumber salad/relish, Grandma's salad, and boiled potatoes/rice.
