Marinade the chickens with rosemary, sage, garlic and crushed pink pepper, without salt. Leave to marinade for a few hours or through the night (in cold room). Place the chickens with relative special tray holder G11P8 (or G11P10) and start the cooking.
After the cooking cut the chicken in half, salt it with smoked salt with fruits of the forest and serve with roast potatoes, half rustic tomato and a small glass of pasteurised oil with pink pepper.
C3 poultry-roasts-chicken. Chicken holder pan G11P8 or G11P10.
(for 24 portions)