1.   Add the tarragon from inside the birds to the juices in the roasting pan and deglaze with a little vermouth.

2.   Put roast on a rack in a shallow roasting pan.

3.   Placed the dissevered pieces of chicken in the roasting pan.

4.   Arrange chicken halves, skin side up, in a large open roasting pan.

5.   As you lift the chicken, tilt it over the roasting pan so all the juices run out and into the pan.

6.   Boil enough water to fill half the bottom of a roasting pan.

7.   A foil roasting pan or tray goes between the coals, so it fits snugly.

8.   A roasting pan works well for this.

9.   Add the fennel seeds to the roasting pan.

10.   Add to the roasting pan and toss with the vegetables.