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.