Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 B0 for 1-1/2 hours, basting every 30 minutes with broth. Uncover
and bake 30 more minutes, basting often. Let stand 10 minutes.

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