Heat the fat in the Roasting Tray ( in hot oven or on the Range )

Season the chickens inside and outside with salt and pepper. Place some rosemary inside the carcass for flavour.

Place the chickens on the leg side in the hot fat. Baste with some hot fat

Roast in the oven for about 10 minutes. Baste occasionally.

Turn the chickens over to the other leg side and roast again for about 10 minutes. Baste occasionally.

Place the chickens on the back to colour the breast. Add giblets and mirepoix.

Lower the heat , baste again from time to time until chicken is done ( Fork Test)

Remove the chicken from the roasting pan and keep warm

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Place the roasting pan on the stove and heat until the fat clears. Pour off the fat and deglaze with white wine.

Add the stock and chicken off cuts and allow to simmer gently to dissolve the sediments.

Pass through a fine strainer, reboil and reduce to the required consistency . Taste and correct seasoning if necessary.

Arrange the cut chicken , serve with gravy separate