Keep partially roasted chickens in the freezer ready to brown in the oven or over coals—saves time
2 (2½ to 3lb.) broiler-fryers
⅓c. melted butter
Rinse chickens in cold water; drain and pat dry with paper towels or a clean cloth. Rub the cavity in each bird with ½tsp. salt Fasten neck skin to back with skewers. Tie legs together.
Rub outside of birds with remaining salt and pepper; brush with melted butter.
Place chickens, breast side down, on rack in a shallow baking pan.
Roast in a very hot oven (450°) 30 minutes; cool quickly. Wrap and freeze. Freeze pan drippings separately. Freezer storage time: up to 1 month.
To serve, place frozen chickens on rack in shallow pan, breast side up. Roast in a hot oven (400°) about 1 hour, or until drumstick joints move easily. Baste with the thawed drippings (from freezer) several times during the roasting.