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Wash chickens inside and out, removing anything left on
the inside and any pin feathers. Sprinkle cavity with salt.
Lock wings behind the chicken or tie them to the body of the
chicken. Put in roasting pan on rack (if you do not have a
rack, bend tin pie pan to desired shape and place chicken on
it). Put 2 cups of water in bottom of pan. Rub outside of
chicken with oil. Bake at 350 degrees for about 1 1/2 hours. Have
covered the first hour, remove cover to let brown. Do not
underbake. Chicken is done when leg will move easily at hip
joint or until fork-tender. When forking, juice should run
clear. If in doubt, give it another 20 minutes, nothing is
worse than undone chicken.

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