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TWIN CHICKENS PARISIENNES 
2 whole broiler fryers (about 3 lbs. each)
1 tsp. salt
1/2 tsp. sugar
2 bunches parsley
2 tbsp. butter
1 (3 or 4 oz.) can whole mushrooms
1/4 tsp. pepper
2 tbsp. flour
3/4 c. cream (I use cream of mushroom soup)
Hot cooked noodles

Rinse chickens inside and out with cold water; drain and pat dry. Sprinkle insides with 1/2 teaspoon of the salt and sugar. Place parsley in body cavities.

Brown in butter in a heavy kettle or Dutch oven, breast side up.

Drain liquid from mushrooms into a 1 cup measure; add remaining 1/2 teaspoon salt and pepper; cover tightly. Set mushrooms aside for later.

Simmer, basting several times with liquid in kettle, for 1 hour and 15 minutes or until tender. Remove from kettle and keep hot while making gravy.

Pour liquid from kettle into a 2 cup measure; let stand about 1 minute or until fat rises to the top. Skim fat into a cup. Add water to liquid from kettle, as needed, to make 1 cup.

Measure 2 tablespoons of the fat and return to kettle. Blend in flour; stir in the 1 cup liquid. Cook, stirring constantly, until gravy thickens and boils 1 minute. Stir in mushrooms and cream (or soup); heat slowly, just to boiling.

Spoon noodles into a heated large serving bowl. Carve chickens into serving size pieces and arrange on top of noodles. Spoon gravy over all.

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