Athenian Roast Stuffed Chicken

Directions

Prepare stuffing.

Preheat oven to 350℉ (180℃). 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 1½ 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.