2 broiling chickens (1 1/2 to 2 lbs.)
2 stalks celery
2 sprigs parsley
1 sm. can mushrooms
Salt and pepper
1 carrot
1 sliced onion
2 bay leaves
1/2 c. red wine
Butter

Cut chicken in half, sprinkle with salt and pepper. Quarter carrots lengthwise, tie two bouquets of carrot wedges, celery, piece of onion, parsley, and bay leaves. Fit halves of chicken together, place bouquet inside each, tie and truss. Spread softened butter over chickens. Season with salt and pepper. Arrange chicken breast side up in casserole dish. Bake in hot oven (450 degrees) for 15 minutes. Reduce heat to 300 degrees and bake one hour. Baste frequently with equal parts melted butter and hot water. Add wine, continue baking 1/2 hour longer. Brown mushrooms lightly in 1 tablespoon butter in skillet. Remove chickens; pour drippings over mushrooms. Untie chickens and remove vegetable bouquets. Pour mushrooms over chickens and serve. Serves 4.