Position racks in the topand bottom thirds of the oven; preheat to 425°. Grease two large baking sheets.
Let the chickens stand atroom temperature 30 minutes;pat dry. In a small bowl, mix the butter, 1 tbsp. zest, coriander, garlic powder, 2 tsp. salt and 1 tsp. pepper; rub over the chickens. Stuff each chicken with 6 garlic cloves. Using kitchen twine, tie the legs of each chicken together and tuck the wings under the breasts. Drizzle 1/2 cup lemon juice over the chickens and place 1 chicken on one baking sheet and 2 chickens on the other.
Roast the chickens, switching baking sheets halfway through cooking, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°, about 45 minutes. Cool completely.
Keeping the light and dark meats separate as you work, remove the thighs, drumsticks and wings from the chickens; shred the meat to measure 5 cups, discarding the skin and bones. Cut the chicken breasts from the bones, discarding the skin; dice enough to measure 4 3/4 cups. Slice enough ofthe remaining chicken breasts to measure 1 1/2 cups.
And ... Freeze: Portion the meat into freezer bags labeled by recipe: 1 1/2 cups diced breast (Pickled-Veggie Chicken Salad); 1 1/2 cups sliced breast (Broiled Eggplant & Chicken Parm);2 1/4 cups shredded chicken(Sweet Potato & Red Curry Shepherd’s Pie); 1 3/4 cupsdiced breast (Creamy Chicken Risotto);2 3/4 cups shredded chicken(Chicken Enchiladas); and 1 1/2 cupsdiced breast (Greek-Style Chicken Soup).Press out any air, seal andfreeze. Thaw in therefrigerator overnight ormicrowave 5 to 9 minutes onthe defrost setting.