Roasted Chicken Salad

• 2 (5 lb. each) roasting chickens, plus additional breasts if desired
• 2 cloves garlic
• salt
• freshly ground pepper
• juice of 2 lemons
• 2 Tbsp. rosemary
• vermouth (a few drops)
• 1 to 2 c. mayonnaise
• 1 bunch celery, coarsely chopped
• 1 head radicchio
• 1 small bunch leaf lettuce

1. Preheat oven to 550u0b0.
2. Clean and dry chickens inside and out. Rub each chicken outside with cross-cut garlic clove; repeat inside, leaving garlic clove in cavity.
3. Season inside and out with salt.
4. Squeeze juice of one lemon inside and out.
5. Sprinkle liberally with rosemary.
6. Season, again inside and out with salt and pepper.
7. Put chickens on rack in pan in oven and reduce heat to 400u0b0.
8. Roast 1 hour and 10 minutes without opening door.
9. Drain juices from cavities into pan.
10. Set chickens aside to cool, then refrigerate.
11. Remove rack from pan and stir in a few drops of vermouth.
12. Place over high heat and cook a few minutes, scraping bits from bottom and sides of pan.
13. Refrigerate pan juices several hours or overnight.

roasting chickens, garlic, salt, freshly ground pepper, lemons, rosemary, mayonnaise, celery, head radicchio, leaf lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650746 (may not work)