11.   Remove trussing, carve chicken and serve with the lemons, olives, mushrooms, onions and tomatoes arranged around the chicken.

12.   Remove the skin, carve the chickens and serve.

13.   The seasoned chickens are partly carved so they can be served later with little effort.

14.   To serve, remove the lime from the cavity, and carve the chicken into serving pieces.

15.   Use as gravy for carved chicken.