1. Remove giblet packages from the chicken and reserve for making chicken broth. Remove visible deposits of fat from around the chicken's leg cavity. Wash the chicken inside and out and pat dry.

2. Run your fingers under the skin of the breast and legs, separating it gently from the meat underneath. Rub the sesame oil beneath the skin over the breast and leg meat. Rub any remaining oil all over the outside of the chicken.

3. Place the chicken, breast-side down, on a rack set above a rimmed sheet pan or baking pan and roast in a preheated 450F oven for 20 minutes.

4. Meanwhile, mix the honey with the hoisin sauce and water. Brush a thin film of sauce over the bottoms of both chickens and roast for another 10 minutes.

5. Turn the chickens breast-side up. Brush with more of the honey mixture. Roast for another 45 minutes, basting with more honey mixture every 10 minutes until all of the sauce has been used up.

6. While the chickens are roasting, cook the pancakes and keep warm. 

7. Mix the 1/3 cup of hoisin sauce with the lemon juice. Put in a small bowl and set aside.

8. When the chicken is done roasting, remove its skin and place back on the roasting rack and return to the oven to crisp for 10 minutes while the chicken is resting.

9. Remove the meat from bones and carcasses of the chicken.

10. Slice the crisped chicken skin into thin strips.

11. Serve the chicken, skin strips, hoisin sauce and pancakes. To assemble: spread a teaspoon of the hoisin sauce on a pancake put a few pieces of chicken and skin strips on top and roll the meat up in the pancake. Eat with your hands.