Preheat oven to 400 degrees.
To two large roasting pans, add carrots, onion, celery & apples (split as evenly as possible).
Pour the chicken stock, apple cider, salt, black pepper, garlic powder & onion powder over the veggies in each pan & mix.
Add in Fresh Sage to each pan and set aside.
To a medium bowl, add Butter (softened at room temperature), White Miso, Whole Grain Mustard, & Apple Butter & whisk until combined.
For your Whole Chicken, pat both chickens dry with a towel. Comp your hands (gloves optional) and spread the butter mixture over the chickens until coated.
Once chicken is prepped, bundle together Rosemary and Sage with twine & stuff inside the chickens.
Add each chicken to their roasting pans & bake in the oven for 55-60 minutes, basting the chickens every 30 minutes. If the chicken starts to brown too quickly (which can happen with the sugary marinade) create a small tinfoil 'tent' — place a small piece of tinfoil over the top of the chicken.
Chicken is ready once it reaches an internal temperature of 155-160 degrees!
Allow chicken to rest for 10-15 minutes. In the meantime, add cooked Pearl Couscous to the mixed veggies & apples from each roasting pan.
Carve and assemble chicken & lay it over the couscous veggie medley.
Garnish with Fresh Parsley and enjoy.
