Cold Roast Chicken
|Frying chickens||9 Pound (3 Whole, 3 Pound Each)|
|Bay leaves||1 1⁄2|
|Ground thyme||To Taste|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Celery stalks||3 , coarsely chopped|
|Carrots||3 , coarsely chopped|
Preheat oven to very hot (450°F.).
Sprinkle chickens inside and out with salt and pepper.
Place 1 onion, 1/2 bay leaf, pinch of thyme, and approximately 1 teaspoon butter in the cavity of each.
Tie legs of chickens together securely.
Heat butter in a large open heatproof skillet or roasting pan and place the chickens in it on their sides.
Scatter the vegetables around them and place the skillet in the oven.
Cook for 15 minutes; baste with a large spoon.
Turn chickens to the other side and baste.
Cook for 15 minutes longer and place the chickens on their backs.
Continue basting and cooking for about 30 minutes, or until done.
The chickens, when done, should be golden-brown and when the thigh is pierced with a fork the liquid should run clear.
Remove chickens from the oven and let stand at room temperature.
Chill until ready to serve.
Cut into halves.