2 (3 1/2 lb.) chickens
1/2 stick butter, room temperature
5 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
40, yes 40, garlic cloves, unpeeled
1/2 c. dry white wine
1 c. canned chicken broth

Preheat oven to 400 degrees. Remove fat from chicken cavities. Run fingers between breast skin and meat to loosen skin. Mix 1/4 cup butter, dried basil, salt, pepper and garlic powder in small bowl. Rub 1/2 of butter mixture under loosened skins. Rub remaining mixture over chicken. Season inside and out with salt, pepper and some more basil.

Place chicken breast side up in a large roasting pan. Roast chickens 15 minutes, then reduce heat to 350 degrees. Add garlic to chicken cavities and pour wine on top. Continue roasting until juices run clear when thickest part of thigh is pierced. Baste occasionally. When done, transfer chicken to platter and tent with foil to keep warm.

Pour pan juices with garlic into processor. Add 1 cup chicken broth and puree (garlic skins will remain whole). Strain through sieve into heavy saucepan, pressing on garlic skins with back of spoon. Boil until reduced to sauce consistency, stirring occasionally. Season to taste with salt and pepper.

This is delicious with lots of mashed potatoes and buttered carrots. The gravy is unbelievable!