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1. Pat the chickens thoroughly dry with paper towels. Remove the backbone, flatten the chickens, and draw their legs up through slits in the breasts.
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2. Clarify the 6 tablespoons of butter in the following fashion: Melt it slowly in a heavy 10- to 12-inch skillet set over low heat, without letting it brown.
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3. Skim off the foam with a large spoon as it rises to the surface. Remove the pan carefully from the heat, let it rest 2 or 3 minutes, then spoon off the clear butter and discard the milky solids (whey) at the bottom of the pan.
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4. Preheat the oven to 250°. Sprinkle both sides of the chickens liberally with salt and spread the flesh sides evenly with half the sour cream. Pour half the clarified butter into a heavy 10- to 12-inch skillet set over high heat.
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5. When the butter begins to brown, place 2 of the chickens skin-side down in the pan. Set a heavy weight such as another skillet laden with cans of food on top of the chickens, reduce the heat to moderate, and fry for 8 to 10 minutes.
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6. Then turn the chickens over with tongs, brush them with half of the remaining sour cream, and fry again under the weight for 10 minutes, or until they are a deep golden brown. Watch for any sign of burning, and regulate the heat accordingly.
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7. When the chickens are done, place them skin-side up on an ovenproof platter. Keep them warm in the oven while you add the remaining butter to the skillet and proceed to fry the other chickens as before.
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8. Serve 1 whole chicken per person, accompanied by a bowl of tkemali sauce.
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