3 (2 1/2 to 3 lb.) broiler fryer chickens
1 (11 oz.) can mandarin orange segments, drained
1 c. coarsely chopped walnuts
2 med. apples, chopped (about 2 c.)
2 c. herb-seasoned stuffing mix
1/3 c. orange marmalade
6 slices bacon

Stuff chickens just before roasting, not ahead of time. To prepare stuffing, toss orange segments, walnuts, apple and stuffing mix. Add orange marmalade and toss.

Fill each wishbone area with about 1/4 cup stuffing. Fasten neck skins to backs with skewers. Fold wings across backs with tips touching. Fill each body cavity with about 2 cups stuffing. (Stuffing will expand while cooking.) Tie drumsticks to tails.

Heat oven to 375 degrees. Place chicken breast-sides up on rack in shallow roasting pan or jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Crisscross 2 bacon slices on top of each chicken. Do not add water.