-
1
Cut off the wing tips of both chickens and set aside with the necks and gizzards (these can be wrapped and frozen for use in stock or soup).
-
2
Holding one chicken on its side, cut through the backbone beginning at the neck end with a sharp knife.
-
3
Spread the chicken open, lay it bone side down on the table, and press it against the table with your hands to flatten it.
-
4
Pull off the skin; it should come off easily except, perhaps, around the wings.
-
5
Remove what you can.
-
6
Repeat with the other chicken.
-
7
Place the two chickens flesh side up on a jellyroll pan and rub with 1 tablespoon of the oil and the Tabasco.
-
8
Sprinkle with salt.
-
9
Cover and refrigerate until cooking time.
-
10
Prepare the herb coating.
-
11
Put the bread slices in the bowl of a food processor and process until they are crumbs.
-
12
Chop the fresh thyme and fresh oregano in a food processor or by hand with a sharp knife.
-
13
Combine the bread crumbs; the chopped thyme, oregano and parsley; the black pepper, and the remaining 2 tablespoons oil.
-
14
Toss gently to coat the bread crumbs lightly with the oil.
-
15
When ready to cook, preheat oven to 400 degrees.
-
16
Pat the herb coating lightly over the surface of the chickens.
-
17
Place in oven and bake 30 to 35 minutes until the crumbs are nicely browned.
-
18
Remove and let sit for 10 minutes.
-
19
Cut into pieces and serve.
