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For the sauce:
In a large saute pan, brown onions and garlic in olive oil. Add chicken stock and rosemary and reduce ingredients over heat by half. Remove rosemary stems, and puree sauce until smooth and put aside.
In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked.