8 stale hot dog buns (1 to 2 days old; see Cook's Note)
4 stale hamburger buns (1 to 2 days old; see Cook's Note)
1 1/2 cups pecan halves, chopped
1 1/2 cups walnuts, chopped
1 cup jarred chestnuts, chopped
1 tablespoon dried thyme
2 teaspoons fresh thyme leaves
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 sticks (1 cup) unsalted butter, cut into small pieces
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon chopped fresh rosemary
Two 3- to 4-pound chickens, rinsed and patted dry
Freshly ground black pepper
Extra-virgin olive oil, for greasing the roasting pan
4 medium carrots
1 medium yellow onion, sliced into 1/2-inch-thick rounds
10 cups of crumbled, stale white sandwich bread can be used in place of the hamburger and hot dog buns.
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