RACHEL'S ROAST CHICKEN
Steps:
- Preheat the oven to 400 degrees. Rinse the chickens in cool water and discard any pieces from the central cavity (necks, whatever). Mix the Sel Epice and the olive oil in a small bowl. Using your hands rub about half of the Sel Epice mixture all over the birds - including inside the central cavity. Place a rack in the middle of a large roasting pan. Spray the rack with vegetable spray so that the birds don't stick. Place the birds side by side breast side down on the rack. Place the rack in the middle of the preheated oven and immediately turn the temperature down to 350 degrees. Check the birds after one hour. If they have turned a lovely golden brown they are ready to be turned. If not, wait until they turn color, then remove the chickens from the oven and using a pair of tongs turn the birds breast side up for the remainder of the cooking period. Check the birds again in 45 minutes. Depending on their size and how cold they were when you first placed them in the oven they should finish cooking in just under two hours. They are done when the juices run clear when you slice into the bird. I usually test one bird and slice right where the thigh attaches to the bird. If the bird starts to get too brown but is not quite cooked place a piece of foil LOOSELY over the top of the bird so that the skin is protected from further browning. Do not totally cover the bird in foil. Once the bird is done, remove it from the oven and allow it to sit ten minutes before carving. Carve and serve.
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