Set the oven to 390° F / 200° C. Peel the onion and cut into wedges . Wash and slice the lemon. Melt the butter. Season the chickens with salt and pepper. Stuff with the parsley, onion and lemon. Put the chickens in a greased ovenproof mould. Brush them with the remaining butter and put them in the oven. The chickens will be ready in just over 1 hour.
 Boil the broth. About 20 minutes before full time pour half of it into the chicken mould. When they are finished, remove them from the mould. Drain all liquid that is inside the birds in shape. pack them in aluminium foil to keep them warm.
 Sauce: Pour the broth left in the mould into a saucepan. Beat the rest of the broth in into the pan too. Boil down to half. Let the cream simmer thick in another saucepan over low heat. Pour the broth into the cream, stir and simmer until the sauce thickens a little. Season with salt and pepper. Strain the sauce and keep warm. Cut the chicken into serving pieces. Serve with the sauce and accessories.