Easy and Juicy Roast Chicken and Gravy

• 3 -5 lbs whole chickens
• 14 cup butter, softened
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 34 cups water
• 1 12 teaspoons chicken base
• 1 tablespoon cornstarch

1. Heat oven to 350.
2. Rub softened butter over and under skin of chicken.
3. Season outside of chicken with salt and pepper.
4. Put on a rack in a large pan.
5. Cook For 90 minutes or until internal temperature of white meat is 165.
6. Take chicken out of pan to rest.
7. To pan drippings, add 1-1/2 cups water and chicken base.
8. Bring to a rolling boil.
9. Mix cornstarch with remaining 1/4 cup water, add to pan drippings.
10. Cook until thickened.

chickens, butter, kosher salt, black pepper, water, chicken base, cornstarch

Taken from www.food.com/recipe/easy-and-juicy-roast-chicken-and-gravy-364563 (may not work)