INGREDIENTS:2 Free-range chickens, (Belle & Evans), whole 3 lemons, halved 2 sprigs rosemary 3 sprigs thyme 3 Tbsp. parsley 3 Tbsp. chervil 2 sprigs tarragon 2 Tbsp. dill ½ cup garlic, minced ½ lb. butter 1 cup celery, diced 1 cup carrots, diced 1 cup onion, dicedDIRECTIONS:Mix all fresh herbs with butter in food processor until well blended. Place butter in pastry bag and keep at room temperature. Remove neck and innards of chicken, and wash cavity under running cold water. Pat dry, ...

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