Roasted Chickens, Two At A Time
|Chickens||8 Pound (2 In Number Of 4Pounds Each)|
|Onion||1 , coarsely chopped|
|Dried thyme||1 Teaspoon|
|Dried rosemary||1 Teaspoon|
|Dried tarragon||1 Teaspoon|
|Butter||2 Tablespoon (At Room Temperature)|
|Olive oil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Butter||2 Tablespoon, melted|
1. Preheat the oven to 475Â° F.
2. Remove the giblet package and excess pieces of fat from the cavity and neck of each chicken. Pat them dry. (For easier carving, remove the wishbone.)
3. In a bowl, combine the onion, herbs, room-temperature butter, olive oil, 1 tablespoon salt, and pepper to taste. Stuff the mixture into the cavities of the birds, and strew whatever does not fit in the bottom of a roasting pan large enough to accommodate both birds without crowding.
4. Wrap a length of string around the tail, then bring it up around the legs and tie again. Set the chickens, breast side up, on the onion mixture. Season the skin with salt, and roast for 30 minutes. Lower the heat to 350Â°F.
5. Remove the pan from the oven (making sure to close the oven door), brush the breasts with the melted butter, and return the chickens to the oven. Roast for another 45 minutes to 1 hour, for a total of about 22 minutes per pound. Remove the chickens from the oven and prick the thighs with a knife; the juices should run clear without a trace of pink. Remove one bird to a cutting board and let sit for 10 minutes before carving. Carve the bird and strain the pan juices into a saucepan or bowl (to remove any bits of onion that have browned too much). Spoon the strained juices over the carved chicken and serve.
6. Let the second bird cool to room temperature. Once the second bird is cool enough to handle, remove the skin and discard. Then remove the meat from the bones. Tightly wrap the meat in plastic wrap and store for up to 3 days in the refrigerator.