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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Double Roast Chickens Recipe

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This recipe for Double Roast Chickens is from Watterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium onions, peeled and quartered

6 beets, peeled and quartered

8 new red and white potatoes, halved

8 carrots, peeled

4 sweet potatoes, peeled and quartered

1 acorn squash, sliced into 1-inch rounds and halved

2 chickens (4-5 lb each), giblets removed, rinsed and dried

Salt and freshly ground black pepper

2 lemons, quartered

8 sprigs fresh thyme

3 tablespoons unsalted butter, softened
Directions:
Directions:
Heat oven to 425º. Arrange about half of each of the vegetables in a 12" x 18" roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.

Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1½ hours. An instant-read thermometer inserted into the breast should read 180º.

Remove from oven, and serve.
Number Of Servings:
Number Of Servings:
2 chickens
Personal Notes:
Personal Notes:
This is a great way to make two chickens for a couple of families. (Originally taken from Martha Stewart)

 

 

 

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