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1
Put the chickens in a large bowl and add the olive oil, corn oil, split head of garlic, rosemary and half the thyme sprigs.
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2
Cover and refrigerate.
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3
Let stand, turning occasionally, for 24 hours.
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4
When ready to cook, scrape the herbs from the chickens.
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5
It is not necessary to truss them.
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6
Preheat the oven to 450 degrees.
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7
Heat a heavy skillet large enough to hold the chickens in one layer without crowding, or use two skillets.
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8
Place the chickens in the skillet or skillets breast side down.
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9
Cook until the breasts are nicely browned, about four or five minutes.
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10
Turn the chickens on one side and cook until nicely browned, about four to five minutes.
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11
Turn the chickens to the opposite side and then on their backs.
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12
Brown each part of the chickens as they are turned.
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13
Place the chickens in the oven and bake 30 minutes.
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14
Remove the chickens from the skillet and pour off the fat.
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15
Add the vinegar (if two skillets are used, use half the remaining ingredients for each skillet), the broth, the roasted garlic cloves, the remaining thyme sprigs tied in a small bundle, and salt and pepper to taste.
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16
Bring to the boil and cook about two minutes.
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17
Swirl in the butter, stirring, and add any liquid that may flow from the inside of each chicken.
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18
Carve the chickens and arrange on dinner plates.
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19
Garnish each serving with thyme sprigs and roasted garlic cloves.
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20
Spoon the sauce over and serve.
