When the chickens are ready, lift them up and tip out the juices from
the cavities into the roasting tin, then place on a warm platter. Put the
lemon halves to one side, but discard the vegetables and herbs from
the cavities. Cover the chickens loosely with foil and leave to rest in a
warm spot.
Skim off most of the fat from the roasting tin, leaving behind about
1'/2-2 tbsp. Put the tin on the hob and stir in th' flour and tomato
puree. Cook, stirring, over a medium-high heat for d lple of minutes
until the flour starts to colour. Add the wine and s"(, until smooth.
Pour in the stock, stir well and bring to the boil. Let bubble until
thickened to a gravy consistency. Taste and adjust the seasoning,
adding a squeeze of juice from the roasted lemons, if you wish. Strain
the gravy through a fine sieve into a warm jug.
Carve the chickens or simply halve them and serve with the gravy,
bread sauce and seasonal vegetables of your choice.