2 tbsp. leaf rosemary, crumbled
2 tbsp. leaf tarragon, crumbled
1/3 c. dry white wine or chicken broth
1/2 c. (1 stick) butter or butter
2 whole (3 1/2 lbs. each) broiler fryers
1 tsp. salt (optional)
1/2 tsp. freshly ground pepper
1 (6 oz.) pkg. wild rice mix, cooked following label directions
1 fresh pear, cored and chopped

Combine rosemary and tarragon with wine in a small bowl; let stand 1 hour. Strain; reserve liquid. Blend butter into herbs. Sprinkle cavity of each chicken with salt and pepper; add 1 tablespoon herb butter. Loosen skin over breast; press in 2 tablespoons of the herb butter. Saute chopped pear in half of remaining herb butter. Blend with cooked wild rice. Stuff chickens with wild rice; truss. Melt remaining herb butter; brush over chickens. Sprinkle with remaining salt and pepper. Combine the remaining herb butter with an equal amount of wine or broth. Roast at 350 degrees for 1 3/4 to 2 hours. Baste frequently with herb-wine mix. Serve with sauteed zucchini, broccoli, yellow squash, and carrots.