Roast Chicken - cooking recipe

Ingredients
    3 sprigs fresh rosemary
    3 garlic cloves
    2 tablespoons yellow mustard
    1 lemon, halved crosswise
    2 roasting chickens, rinsed and patted dry
    2 stalks celery, cut in half crosswise
    1 small onion, quartered
    salt & freshly ground black pepper
    1 cup dry white wine, plus more if needed
Preparation
    Preheat oven to 375\u00b0 .
    Finely chop the leaves of one sprig rosemary and one clove garlic.
    In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
    Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity.
    Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic.
    Rub chickens all over with mustard mixture, and season with salt and pepper.
    Place on a rack in a large roasting pan.
    Sprinkle all over with wine. Pour remaining wine into roasting pan.
    Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours.
    Add water or wine as additional basting juices are needed.
    Remove from oven, transfer chickens to a platter, and let stand 10 minutes.
    Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat.
    Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.

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