Name: Roast Chicken with Pan Gravy
Cook time: 25 min
Total time: 1 1/2 hr (includes resting)
Yield: Makes 4 with leftovers
Ingredients: 2 whole chickens (about 3 1/2 pounds each); 1 stick unsalted butter, cut into tablespoons, divided; 6 large garlic cloves, smashed and peeled; 2 lemons, halved; 2 tablespoons all-purpose flour; 2 cups water; Equipment: kitchen string

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In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them a beautiful burnished glow. Killing two birds with one stone—that is, cooking two birds together—provides dinner tonight and enough leftovers for three more meals. Saving both chicken carcasses for the stockpot (they can be frozen if desired) is key.

Cooks' note:

If desired, you can also add herbs such as thyme or rosemary to cavities before roasting.

Recipe notes

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