->Roast Chicken 26 <-

Yield: Four servings.

2 small chickens,

2 to 2 1/2 pounds each 4 teaspoons unsalted butter, room temperature

2 teaspoons salt

freshly ground pepper to taste

3 leeks, white and light green parts only, washed well and coarsely chopped

1 lemon, thinly sliced

Preheat oven to 450 degrees. Cut wing tips off the chickens with

sharp kitchen scissors. Use fingers to loosen the skin over breast

4 pockets. Rub

1 teaspoon of the butter into each pocket. Sprinkle the ground pepper all over the skin and the

cavities. Place the leeks and the lemon slices in the cavities.

Place the chickens on a rack in a roasting pan. Roast for 15 minutes.

Turn the oven down to 375 degrees. Baste the chickens well. Continue

roasting until the juices run clear when the chicken is pricked

with a fork in the thickest part of the thigh, 1 1/2 hours, basting

15 minutes. Let stand for 10 minutes before carving into serving pieces.