2x 2kg whole fresh chickens
500ml chicken stock
250ml dry white wine
100g butter, at room temperature
1 lemon, halved
1 whole garlic bulb, cloves removed and peeled
1 bunch fresh tarragon, finely chopped
1 tbsp plain flour
1) Preheat oven to 200 °C.
2) Combine the tarragon and butter in a bowl.
3) Run your fingers under the skin of each chicken to loosen and create a pocket.
4) Press three-quarters of the butter mixture into the pockets and spread evenly.
5) Rub the remaining butter mixture over the chickens.
6) Divide the lemon and garlic between the cavities.
7) Place chickens in a large roasting pan.
8) Roast the chickens in the oven, basting with the pan juices halfway through cooking and covering the breasts with foil if necessary to prevent overbrowning, for 75 minutes or until the chickens are golden and the juices run clear when the thickest part of the thigh is pierced.
9) Transfer the chickens to a large serving platter and cover with foil.
10) Set aside for 15 minutes.
11) Meanwhile skim the surface of the pan juices to remove excess fat, reserving 1 tablespoon of fat.
12) Place the roasting pan containing the pan juices over medium heat.
13) Add the wine and bring to the boil.
14) Boil for three minutes or until reduced by half.
15) Add the stock and bring to the boil.
16) Combine the flour and reserved fat in a small bowl.
17) Gradually add the flour mixture to the stock mixture, whisking constantly, until the gravy thickens slightly.
18) Add any juices from the serving platter to the gravy and whisk to combine.
19) Transfer to a serving jug and cover to keep warm.
20) Carve the chickens and serve with the gravy.