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Parisian Chicken Roasts

3 broiler-fryers (about 2-1/2 pounds each)
3/4 cup (1-1/2 sticks) butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup lemon marmalade
Apples (optional)
 
1. Remove giblets from body cavities of chickens; save to simmer for soup(optional).
Rinse chickens inside and out; pat dry. Tie legs together.
Place breast side up, on a rack in a roasting pan.
2. Melt butter or margarine in a small saucepan; stir in salt and pepper; brush PART over chickens.
3. Roast in hot oven (400 degrees), brushing once with more butter mixture, 45 minutes.
4. While chickens cook, stir lemon marmalade into remaining butter mixture; heat slowly, stirring constantly, until marmalade melts. Brush HALF over chickens.
5. Roast 15 minutes;brush with remaining marmalade mixture.Roast 15 minutes longer,or until chickens are tender and richly glazed.
6. Place on a large serving platter; cut away strings. Overlap fried apple slices around edge of platter. Carve chickens into serving-size pieces.

Makes 6 servings.