SPRING CHICKENS WITH FRESH PARSLEY SAUCE

Preparation Method :

• Wipe the chickens and season well with salt and pepper. Put the giblets in a saucepan with the vegetables, peppercorns, bay leaf, wine and parsley.
• Add the water and bring to the boil. Put the chickens in a steamer, cover with a tight- fitting lid and steam gently over the giblet stock for 1½ hours.
• Check the liquid level frequently and add more boiling water if necessary.
• When the chickens are cooked, remove the skin and keep warm. Strain the stock into a clean pan and discard the giblets and vegetables.
• Bring to the boil and remove any scum from the surface.
• Melt the margarine in a separate saucepan over a gentle heat, add the flour and cook for 2 minutes, stirring constantly.
• Remove from the heat and add the stock and the milk. Bring to the boil and stir well until smooth and thickened.
• Add the parsley and taste to check the seasoning. Adjust if necessary.
• Either spoon the sauce over the chickens or serve separately.