Twin Chickens Parisienne Recipe

Rinse chickens inside and out with cold water; drain, then pat dry.
Sprinkle in-sides with 1/2 teaspoon of the salt and sugar; place parsley in body cavities, packing in lightly.
Skewer neck skin to back; twist wing tips flat against skewered neck skin; tie the legs to tails with string.
Brown in butter or margarine in a heavy kettle or Dutch oven; turn breast side up.
Drain liquid from mushrooms into a 1-cup measure; add,water to make 3/4 cup; pour over chickens.
Sprinkle with remaining 1/2 teaspoon salt and pepper; cover tightly.
(Set mushrooms aside for further use.)
Simmer, basting several times with liquid in kettle, 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 a minute, or until fat rises to top, then skim off into a cup.
Add water to liquid, if 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; heat slowly just to boiling.
Darken with a few drops bottled gravy coloring, if you wish.
Spoon noodles into a heated large serving bowl.
Take out skewers and cut strings from chickens; arrange chickens on top of noodles; spoon gravy over all.
Garnish with parsley, if you wish.
Carve chickens into serving-size pieces.