Recipe - Savory Roast Chicken

2 Whole (3One half to 4pound)
chickens
1 teaspoon Garlic salt
2 Carrots, cut or sliced up
2 Celery stalks, cut or sliced up
1 md Onion, cut into wedges
10 Fresh parsley sprigs
One fourth cup Butter or margarine, melted
1 cup 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 1One half hours,
basting every 30 minutes with broth. Uncover and bake 30 more minutes,
basting often. Let stand
10 minutes.
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Apr 05, 1998