INGREDIENTS

INSTRUCTIONS

In a bowl, stir together the basil, butter, thyme, zest and salt and
pepper to taste until combined well. Spoon mixture onto a sheet of
plastic wrap and form into a 3-inch long log. Chill compound butter,
wrapped well in plastic wrap, until firm, at least 30 minutes, and up
to 3 days.  Preheat oven to 475 degrees.  Discard gizzards form birds
and trim necks flush with bodies if  necessary. Rinse birds inside and
out and pat dry. Starting at neck  end of each bird, slide fingers
between meat and skin to loosen skin  (be careful not to tear skin).
Cut butter into eight 1/4-inch thick  slices and gently push 4 slices
under skin of each bird, putting 1  slice over each breast half and
thigh. Tie legs of each bird together  with kitchen string and secure
wings to sides with wooden picks or  bamboo skewers.  Arrange birds in
a flameproof roasting pan large enough to hold them  without crowding.
Gently rub birds with lemon halves, squeezing juice  over them, and
season with salt and pepper. Roast birds in middle of  oven 30 minutes,
or until an instant read thermometer inserted in  thickest part of a
thigh registers 170 degrees.  Transfer birds to a platter and loosely
cover with foil to keep warm.  Add wine and stock to the roasting pan
and deglaze over moderate  heat, scraping up brown bits. Transfer jus
to a small saucepan. Skim  fat from jus and simmer until reduced to
about 1/3 cup.  Garnish birds with herbs and serve with jus.  Yield: 2
servings  Notes: Recipe courtesy of Gourmet Magazine  Recipe by:
Cooking Live Show #CL9063  Posted to MC-Recipe Digest by "Angele and
Jon Freeman"  <jfreeman@comteck.com> on Mar 7, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7416
Calories From Fat: 4249
Total Fat: 473.1g
Cholesterol: 2960mg
Sodium: 1721.9mg
Potassium: 7242.4mg
Carbohydrates: 249.2g
Fiber: 11.7g
Sugar: 6.2g
Protein: 497.5g