2 (2 1/2-3 lb.) whole ready-to-cook broiler-fryer chickens
1 1/2 c. chicken broth
2/3 c. regular rice
2 c. chopped zucchini
1 c. shredded carrot
1/2 c. chopped onion
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. chicken broth
1/4 c. grated Parmesan cheese
1 1/2 tsp. dried chervil, crushed
Cooking oil

Sprinkle cavity of birds with salt. In saucepan combine 1 1/2 cups chicken broth and rice. Bring to boiling; cover. Reduce heat; cook 14 minutes. Do not drain.

In another saucepan combine zucchini, carrot, onion, salt, pepper and remaining 1/2 cup broth. Cook, covered, just until tender, about 10 minutes. Do not drain. Stir in Parmesan cheese and chervil. Fold in rice. Spoon mixture loosely into bird cavities. Skewer neck skin to back of chickens. Mount 1 chicken on spit rod (see tip below). Repeat with second fork and chicken. Add a third holding fork, pressing tines into meat; test balance. Place medium coals around drip pan under meat. Turn on motor; lower hood or cover with foil tent. Brush birds with cooking oil. Grill, covered, over medium coals until done, about 2 hours. Serves 8.