Split the chickens down the back as for broiling, lay them breast down in a baking pan, filling the depression inside the ribs with equal quantities of finely minced onion, carrot, celery and peas.
Season with salt and a dash of paprika, Rosemary and Thyme (optional) adding a generous lump of butter for each bird.
Pour into the baking pan half a cup of hot water, and cook in a hot oven for half an hour or until the vegetables are tender, baste frequently.
Remove the vegetables and turn the chickens to brown the breasts slightly.
Serve them covered with a sauce made from the same vegetables moistened with a very little warm cream.
Serve with sweet potato croquettes, and/or small potatoes, with skin left on. Part boil the potatoes, then flattened slightly using the flat of a large knife and bake without any fat or oil until skin is crispy. (These do well on the barbecue.)
If you are cooking a tray of chicken it will be enhanced if you lay sprigs of fresh rosemary and thyme over the chickens as they cook.
A glass of chilled dry white wine served with this dish will make the meal more enjoyable.