Roast Chicken with Sage and Onion Stuffing

Ingredients:
2 x 1.5kg whole chickens
2 tbsp olive oil
Salt and pepper, to taste
Parsley, to garnish
Steamed green beans, to serve
Sage and onion stuffing:
  75g butter, chopped
  1 tbsp olive oil
  1 onion, chopped
  2 sticks celery, chopped
  250g bacon rashers, chopped
  12 slices white bread, torn
  1/3 cup chopped fresh parsley
  2 tbsp dried sage

Method:
1. Remove and discard neck and any giblets from chickens. Rinse chickens under cold water. Pat dry inside and out with absorbent paper.
2. To make sage and onion stuffing, heat butter and oil in a large frying pan. Add onion, celery and bacon. Cook, stirring occasionally, until onion is soft. Add bread and herbs. Mix well to coat bread in onion mixture.
3. Divide stuffing among cavities of chickens. Tuck wings under chickens and secure crossed legs with kitchen string. Brush with oil. Season with salt and pepper. Place chickens in a large greased baking dish.
4. Cook, uncovered, in a moderate oven (180C), for about 1? hours, or until chickens are brown and juices run clear when tested with a skewer.

Serve chickens with steamed green beans. Garnish with parsley.