- 1 whole chickens (about 3 1/2)
- 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
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.
Pumpkin Cake and Morning Glory Muffins, from The Best of Vermont Country Cooking. The Pumpkin Cake and Morning Glory Muffins are really delicious and fun to make. The cake is superb. However, if you would like the recipe, please purchase the book from the two wonderful authors who worked so hard to publish it (link above).