Spring Chickens With Fresh Parsley Sauce

2 x I kg/2 lb spring chickens, or
1 x 1.75 kg/4 lb chicken, giblets reserved
salt
freshly ground black pepper
1 shallot, peeled and finely sliced
2 small carrots, peeled and roughly chopped
1 leek, trimmed, washed and sliced
6 peppercorns
1 hay leaf
300 ml/1/2 pint white wine
2 parsley sprigs
1.2 litres/2 pints water
Parsley sauce:
25 g/1 oz polyunsaturated margarine
25 g/1 oz plain unbleached white Hour
300 ml/1/2 pint skimmed milk
4 tablespoons chopped parsley

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 tightfitting lid and steam gently over the giblet stock for 11/2 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 stuns from the surface.

Melt the margarine its a separate saucepan over a gentle heat, add the flour and cook for 2 minutes, stirring constantly. Remove from the heat and add 300 ml/1/2 pint of 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. SERVES 4