Rinse chickens inside and out with cold water, drain, then pat dry.
Make Apricot Stuffing; pack lightly into neck and body cavities.
Smooth neck skin over stuffing and skewer to back; twist wing tips flat against skewered neck skin; tie legs to tails with string.
Place chickens on a rack in a roasting pan; brush with melted butter or margarine.
Roast in moderate oven (350°), basting several times with drippings in pan, 1% hours, or until chickens are almost tender.
While chickens cook, make Double Orange Glaze; brush part over each to coat generously.
Continue roasting, brushing twice with remaining glaze, 15 minutes, or until drumsticks move easily and chickens are richly glazed.
Remove to a heated large serving platter; take out skewers and cut away strings.
Garnish platter with dried apricot halves topped with canned mandarin orange segments, if you wish.
Carve chickens into serving size pieces.
DOUBLE ORANGE GLAZE:
Combine 1/2 cup thawed frozen concentrated orange juice (from a 6 ounce can), 1/4, cup orange marmalade and 2 tablespoons bottled meat sauce in a small saucepan.
Heat slowly, stirring constantly, until marmalade melts and mixture is blended; remove from heat.
Makes enough to glaze two 4 pound chickens.