Dress, singe, and clean roasting chickens; there should be about twenty-five pounds after they are dressed. Cut in pieces for serving. Roll in salted barley flour, saute in pork fat or cooking oil till golden brown; remove to kettle. Add one and one-half cups barley or bread flour to fat in frying pan, stirring while it browns. Add to three quarts hot milk, stirring till smooth; cook fifteen minutes in double boiler, add one tablespoon salt and one teaspoon pepper. Turn sauce over chicken, and simmer from thirty to sixty minutes, according to age of chicken. Cook in oven, with two or three asbestos mats or grates under kettle to prevent burning. Garnish with chopped parsley, and serve with boiled rice.