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1
In a bowl, stir together the basil, butter, thyme, zest and salt and pepper to taste till combined well.
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2
Spoon mix onto a sheet of plastic wrap and form into a 3-inch long log.
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3
Refrigeratecompound butter, wrapped well in plastic wrap, till hard, at least 30 min, and up to 3 days.
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4
Preheat oven to 475 degrees.
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5
Throw away gizzards from birds and trim necks flush with bodies if necessary.
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6
Rinse birds inside and out and pat dry.
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7
Starting at neck end of each bird, slide fingers between meat and skin to loosen skin (be careful not to tear skin).
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8
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.
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9
Tie legs of each bird together with kitchen string and secure wings to sides with wooden picks or possibly bamboo skewers.
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10
Arrange birds in a flameproof roasting pan large sufficient to hold them without crowding.
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11
Gently rub birds with lemon halves, squeezing juice over them, and season with salt and pepper.
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12
Roast birds in middle of oven 30 min, or possibly till an instant-read thermometer inserted in thickest part of a thigh registers 170 degrees.
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13
Transfer birds to a platter and loosely cover with foil to keep hot.
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14
Add in wine and stock to the roasting pan and deglaze over moderate heat, scraping up brown bits.
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15
Transfer jus to a small saucepan.
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16
Skim fat from jus and simmer till reduced to about 1/3 c..
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17
Garnish birds with herbs and serve with jus.
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18
This recipe yields 2 servings.
