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1
Wash chickens under cold water; pat dry inside and out with paper towels. Cut along both sides of backbone with kitchen scissors; reserve bones. Place chickens, breast-side up, on cutting board. Press the breast bone with the heel of your hand to flatten. Cut along breast bones, then cut away rib cages; reserve. Cut wing tips from first joint of wing bone; reserve.
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2
Combine salt, shallots, garlic and thyme in large non-metallic dish. Add chicken halves; rub with salt mixture. Refrigerate 1 hour.
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3
Preheat the oven to 325u00b0F
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4
Brush excess salt mixture from chicken; pat dry with paper towels. Place chicken in single layer in two large non-metallic baking dishes. Melt duck fat in medium saucepan on low heat; pour over chicken until completely covered. Bake, uncovered, for 1 1/2 hours.
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5
Meanwhile, for the pan jus, heat oil in large saucepan on medium-high heat. Cook reserved chicken bones and wing tips, stirring occasionally, about 10 mins or until browned. Drain fat from pan. Add celery, carrot and thyme; cook until lightly browned. Add wine; bring to a boil. Reduce heat to low; simmer, uncovered, until mixture is reduced by about two-thirds. Add stock and 2 cups water. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, 1 hour, skimming regularly. Strain jus through muslin-lined colander over large heatproof bowl; discard solids. Return jus to same pan; bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until reduced to about 1 cup.
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6
Increase oven temperature to 425u00b0F.
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7
Remove chickens from fat. Place, in single layer, on foil-lined baking pans. Roast, uncovered, about 15 mins or until browned.
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8
Serve chickens with spinach and pan jus.
