Capons With Garlic Gravy

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Two 8- to 9-pound fresh capons, at room temperature

Salt and freshly ground pepper

4 thyme sprigs

4 rosemary sprigs

1 stick (4 ounces) unsalted butter

1 quart chicken stock or low-sodium broth

4 heads of garlic, halved crosswise

3 tablespoons all-purpose flour

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