Wash and dry chickens; sprinkle inside with salt; stuff neck and body cavities lightly with stuffing.
(Savory Stuffing is good with this chicken; for recipe, turn to the section on STUFFINGS.) Skewer neck skin to body, close body cavity and tie legs to tailpiece; place chickens on rack in shallow roasting pan; brush with melted butter or margarine.
Roast in moderate oven (375°) 1 1/2 to 2 hours (figure roasting time at 30 minutes per pound for one bird), or until drumstick moves easily at joint.
About 20 minutes before chickens are done, brush with Golden Glaze; continue roasting (brush once more after 10 minutes) until chickens are done.
Serve on a bed of rice on a heated platter, garnished with Golden Peaches.