Step 1

Preheat oven to 200°C. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place on a rack in a flameproof roasting pan. Reserve 2 tarragon sprigs. Chop the remaining tarragon. Insert 1 reserved tarragon sprig, 2 garlic cloves and half a lemon into the cavity of each chicken. Use unwaxed white kitchen string to tie the legs together. Brush chickens with some of the melted butter. Season with salt and pepper. Sprinkle with half the chopped tarragon.

Step 2

Roast for 30 minutes. Brush with some of the melted butter. Roast for a further 45 minutes, brushing occasionally with melted butter, or until golden brown and the juices run clear when the thighs are pierced with a skewer. Transfer to a platter. Cover with foil and set aside to rest.

Step 3

Pour the pan juices from the roasting pan into a small jug. Skim to remove any excess fat. Add the verjuice to the roasting pan. Place over medium heat. Simmer, stirring constantly, for 2 minutes or until reduced by half. Add the reserved pan juices and stock. Simmer, stirring, for 5 minutes or until the liquid is reduced slightly. Stir in the cream and simmer for 5 minutes or until thickened slightly. Strain the mixture into a large jug. Stir in the mustard and parsley. Serve with the chicken.