Prepare stuffing. Preheat oven to 350 degrees. Wash chickens inside and out; dry thoroughly. Sprinkle cavities with salt and pepper and fill with stuffing; secure openings closed with skewers and truss legs together with kitchen twine.
Place chickens in a large roasting pan. Pour wine over chickens and pour the water into roasting pan. Roast chickens, basting frequently with butter, until tender (about 1 1/2 hours). Remove chickens to a heated platter.
Cover loosely with foil and let rest 10 minutes. Pour pan juices into a small pan and heat to serving temperature; adjust seasoning with salt and pepper. Pour into a serving bowl. Remove skewers and twine from chickens; scoop out stuffing into a serving bowl.
Cut chicken in serving pieces and arrange on platter; garnish with lemon wedges. Serve pan juices and stuffing alongside.
Ingredients:
Rice & Nut Stuffing (see recipe)
6 pounds roasting chickens
Salt and freshly ground pepper (to taste)
1 cup dry white wine and water
Melted butter (for basting)
Lemon wedges (for garnish)