Collected some rosemary, oregano and thyme from the garden.

Stuffed two free range chickens with lemon and herbs. Generously salted the birds.

Added some beets to the pan.

Roasted for 2 hours at 350 degrees.

After a delicious lunch, I picked the birds clean. The carcasses are now in the crockpot along with celery, ginger, garlic scapes, water, salt and apple cider vinegar making a nutritious broth.