French Roast Chicken
|Chickens||6 Pound (Two 3 Pound Birds)|
|Polyunsaturated margarine||2 Teaspoon|
|Water||45 Milliliter (3 Tablespoon)|
|Button mushrooms||1⁄2 Pound, chopped (225 Gram)|
|Chopped parsley||75 Milliliter (5 Tablespoon)|
|Whole wheat breadcrumbs||5 Cup (80 tbs) (1 1/4 Litre)|
|Freshly ground pepper||To Taste|
|Lemons||2 , juiced|
|Chicken stock||1 Liter (4 Cups)|
Rinse and wipe chickens, discard any fat found in body cavity, as well as neck and giblets.
In a frying pan simmer margarine, water and mushrooms for 5 minutes.
Cook further if necessary to allow excess liquid to evaporate and set aside to cool.
Combine mushrooms, parsley, breadcrumbs, salt and pepper.
Divide stuffing between two chickens.
Truss chickens for roasting and preheat oven to 375°F (190°C).
Boil chicken stock in 2 roasting pans on top of stove.
Put a rack in each dish and arrange chickens, on their sides, on the racks.
Brush chickens with lemon juice and cover with foil.
Roast for 20 minutes.
Turn chickens onto their other side, brush with more lemon juice, cover with foil again and roast a further 20 minutes.
Turn chickens onto their backs, brush with lemon juice and roast, covered, for a further 20 minutes.
Remove foil and continue roasting, basting occasionally, until cooked through.
Turn oven off and let chickens stand for 5 minutes before carving.