INGREDIENTS
2
cut-up whole chickens
Salt and freshly ground pepper (to taste)
3 tbsp
extra-virgin olive oil
40
garlic cloves (peeled)
1 tbsp
minced fresh rosemary
1 tbsp
minced fresh thyme
Zest of 2 lemons
1/4 cup
white wine
3/4 cup
chicken stock
3 tbsp
unsalted butter (at room temperature, cut into pieces)