2 chickens (2-2 1/4 lb. each, ready to cook) split in halves
4 tbsp. soft butter
Salt & pepper
4 strips bacon, cut crosswise in halves
2 c. California sauterne wine
1 c. chicken stock
1/2 c. thinly sliced green onions
1/4 c. chopped parsley

Rub skin side of chicken halves with butter; sprinkle all over with salt and pepper. Place skin side down in a shallow baking pan; lay 2 half strips of bacon on each piece. Bake in a 425 degree oven for 15 minutes.

Mix remaining ingredients, pour over chicken; continue baking for 30 minutes, basting several times. Reduce heat to 350 degrees. Turn chicken skin side up, and continue baking and basting for 15 minutes, or until chicken is golden brown and tender.