4 c. mashed potatoes
5 tbsp. chicken fat
2 lg. onions, finely chopped
5 tsp. salt
1/2 pepper
2 (5 lb.) roasting chickens

Melt the chicken fat in a skillet and saute the onions until browned. Add to the mashed potatoes with 4 teaspoons of the salt and the pepper. Stuff the bird and truss. Rub with the remaining 1 teaspoon salt. Place the chickens on their backs in a roasting pan and add 1 cup water to the pan. Roast in a preheated 450 degree oven for 15 minutes. Reduce heat to 325 degrees and cook for a total time of 2 hours or until the legs and breasts can be pierced easily with a skewer. Baste every 15 minutes. Serves 12 to 14.