ROASTED w/PAN GRAVY

By BobD

Ingredients

• 4 SERVINGS
• 2 whole chickens (about 3 1/2 lb each)
• 1 stick unsalted butter, cut into tablespoons, divided
• 6 large garlic cloves, smashed and peeled
• 2 lemons, halved
• 2 tablespoons all-purpose flour
• 2 cups water
• EQUIPMENT: kitchen string

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

FOR ROAST CHICKEN:

Preheat oven to 450°F with rack in middle.

Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry.

Melt 4 Tbsp butter with garlic and brush butter all over chickens.

Season both chickens inside and out with 2 1/2 tsp salt and 1 tsp pepper (total).

Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.

Roast chickens in a large (17- by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken (do not touch bone) registers 170°F, 50 to 60 minutes total.

Baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan.

Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving.

MAKE GRAVY WHILE CHICKENS REST:

Pour off all but 2 Tbsp fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes.

Add flour and cook, stirring constantly, 1 minute. Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes.

Whisk in remaining 4 Tbsp butter and lemon juice to taste (from remaining lemon halves).

Season with salt and pepper. Strain through a fine-mesh sieve into a gravy boat.

COOKS' NOTE: If desired, you can also add herbs such as thyme or rosemary to cavities before roasting.