Quite happy that my oven can accommodate 3 medium sized chickens. 4 chickens are a bit of a squeeze.
Also quite happy with the taste. I like this particular version.
Brine the chickens overnight (8hrs) with a 5% brine (liquid is half classic coca cola and half water)
Take out, wash thoroughly and pat dry. Put in fridge for at least a few hours.
Cut a garlic bulb in half and rub all over. Then stuff the cavities with some cut garlic, wan Sui and Rosemary and half a lemon. Oil the chickens.
Roast one hour at 150c with steam injection. Then open oven door to cool and roast another 50-60 mins at 100c without steam.
Bring second oven to 235c. Transfer chickens and lower to 220c. Roast until chickens brown and oven is starting to show smoke.
Decant the drippings into a pot. Bring to a boil and then add roux and lemon juice. Boil till it thickens. Strain, and use as sauce.
The smoke gave me an idea. Next time I may experiment with an actual smoking with wood chips.
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