Title: Savory Roast Chicken
Categories: Main dish, Poultry
Yield: 8 Servings

2 Whole (3-1/2 to 4-pound)
-chickens
1 ts Garlic salt
2 Carrots, sliced
2 Celery stalks, sliced
1 md Onion, cut into wedges
10 Fresh parsley sprigs
1/4 c Butter or margarine, melted
1 c Chicken broth

Sprinkle each chicken evenly with garlic salt. Place carrot and next 3
ingredients evenly into chicken cavities. Tie legs together with string.
Lift wingtips up and over back, and tuck under each chicken. Place each
chicken, breast side up, on a rack in a roasting pan. Brush chicken with
butter. Pour broth over chicken. Bake, covered, at 325ø for 1-1/2 hours,
basting every 30 minutes with broth. Uncover and bake 30 more minutes,
basting often. Let stand
10 minutes.
Posted to MM-Recipes Digest by Julie Bertholf on
Apr 05, 1998