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Heat oven to 400 degrees. Sprinkle the inside of each chicken with 1/4 tsp salt, then fill with some onion, lemon, celery and herbs. Place extra vegetables and lemon in the bottom of a roasting pan. Tie chicken legs together, then place chickens on top of vegetables in pan. Rub each with butter and sprinkle with remaining salt.
2.) Roast until golden, 1 hour 20 min. or until a thermometer reads 170 degrees. Remove from oven and let rest 10 min. Serve hot or let cool 45 min.
3.) Remove vegetables from roasting pan and transfer juices and any browned bits to a saucepan. Place over heat, add broth and bring to a boil, reduce liquid by half, pour into serving dish and serve alongside chicken.
MAKES 2 WHOLE CHICKENS...Great Leftovers
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