Rice & Nut Stuffing — see recipe 6 pounds roasting chickens
salt and freshly ground pepper — to taste 1 cup dry white wine and water
melted butter — for basting lemon wedges — for garnish
Prepare stuffing. Preheat oven to 350 degrees. Wash chickens inside and out; dry thoroughly. Sprinkle cavities with salt and pepper and fill with stuffing; secure openings closed with skewers and truss legs together with kitchen twine. Place chickens in a large roasting pan. Pour wine over chickens and pour the water into roasting pan. Roast chickens, basting frequently with butter, until tender (about 1 1/2 hours). Remove chickens to a heated platter. Cover loosely with foil and let rest 10 minutes. Pour pan juices into a small pan and heat to serving temperature; adjust seasoning with salt and pepper. Pour into a serving bowl. Remove skewers and twine from chickens; scoop out stuffing into a serving bowl. Cut chicken in serving pieces and arrange on platter; garnish with lemon wedges. Serve pan juices and stuffing alongside.