| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 325° 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 <jewel1@ix.netcom.com> on Apr 05, 1998
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