INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C. Wash peel and chop leek, celery and onions
and scatter in a roasting tin. Scatter in cloves of garlic from whole
bulb. Season vegetables. Wash, dry and season chickens. Peel ginger
and cut into matchstick pieces. Make incisions in chickens with the
point of a small knife and insert pieces of thyme and slivers of
ginger. Put extra thyme and 1/2 clove of garlic in each cavity.  Heat
butter in a heavy frying pan and sear chicken on all sides. Sit  breast
down on vegetables and garlic in roasting tin and roast in a  hot oven
for about 30 minutes. Turn chickens on backs and finish  roasting until
juices from thighs run clear and golden - about 10-15  minutes.  Remove
chickens and rest. Remove roasted garlic to serve with  chickens. Skin
fat from cooking juices. Pour cooking juices into a  clean pan through
a coarse sieve, pressing vegetables through with  the back of a spoon
to extract as much flavour as possible. Add  saffron, lemon juice and
sugar and reduce slightly to concentrate  flavours. Add cream and allow
to caramelise and thicken sauce. Taste  and season. Serve on a bed of
cooked noodles, tossed with a knob of  butter and a few chopped chives.
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