Begin with 4-8 whole Chickens. Rinse and remove innards. Pat dry.
Lay them breast down, side by side in a 9×13 pan. I roast them uncovered so I spray with “I Can’t Believe it not Butter” or lather with EVOO, vegetable oil or corn oil.
Season liberally with your favorite seasonings.
Roast uncovered on 400 degrees fro 1 hour. Pour off juices on pour over chicken or ladle over chicken liberally. Roast for another thirty minutes at 350 degrees or until golden brown and juices run clear.
Let the Chicken cool a bit before placing them into freezer bags.
Try to press out as much air as possible and freeze.

Do not discard the juices. These are the best gravy starters known to man. Every thrifty cook knows this. I freeze 4-6 oz servings for easy use.

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