Crawford Design

Preparing the Chickens

Make thyme seasoning in a small bowl. Combine thyme leaves with 1/4 teaspoon pepper and 2 teaspoons salt. Toss to blend.
Loosen skin working from neck end of chickens. Use your fingers to gently separate skin from flesh, including thigh and leg areas.
Season chickens by distributing thyme mixture under skin of each chicken, dividing evenly; season cavities generously with salt and pepper. Tuck wings under breasts.
Tie the legs using kitchen twine, tie legs together securely on top of chickens. Besides helping them cook evenly and stay moist, this will also help preserve their shape.

Source: Everyday Food - Issue 12, May 2004, Page 55.