For the roast chicken in southern Styrian style, put giblets, neck, removed fat, root vegetables, onions and greens in about 1 liter of water and boil to a strong chicken soup. Season with salt and strain. Peel potatoes and cut into even pieces. Salt the halved chicken well. Place in a heavy buttered pan with the skin still on top and brown in the preheated oven.
Remove and fry potatoes in the same fat. Put the chicken halves back on top, pour some soup over them and roast in the oven for about 1 hour at 170 °C top and bottom heat, depending on the size.