| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Tessa, Bramley’s, Country, Kit |
1 |
servings |
INGREDIENTS
| 2 |
|
Spring chickens; each 1kg |
| 6 |
|
Sprigs fresh thyme |
| 1 |
|
Nodule fresh ginger |
| 15 |
g |
Unsalted butter |
| 1 |
|
Bulb garlic plus 2-3 cloves |
| 1 |
|
Leek |
| 1 |
|
Stick celery |
| 1 |
|
Onion |
|
|
Good pinch of saffron |
| 1 |
|
Lemon; juice of |
| 1 |
ts |
Caster sugar |
| 150 |
ml |
Double cream |
|
|
Seasoning |
INSTRUCTIONS
SAUCE
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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