Ginger and thyme roasted spring chickens with a saffron and

1 servings

Ingredients

Quantity Ingredient
2 Spring chickens; each 1kg
6 Sprigs fresh thyme
1 Nodule fresh ginger
15 grams 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 teaspoon Caster sugar
150 millilitres Double cream
Seasoning

Directions

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 ½ 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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Carlton Food Network

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