Roast Chicken With Pan Gravy

• 2 whole chickens (about 3 1/2 pounds 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

1. Preheat oven to 450u0b0F with rack in middle.
2. Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry. Melt 4 tablespoons butter with garlic and brush butter all over chickens. Season both chickens inside and out with 2 1/2 teaspoons salt and 1 teaspoon pepper (total). Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.
3. 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 170u0b0F, 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.
4. Pour off all but 2 tablespoons 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 tablespoons 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.

chickens, unsalted butter, garlic, lemons, flour, water, kitchen string

Taken from www.epicurious.com/recipes/food/views/roast-chicken-with-pan-gravy-351913 (may not work)