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Receta Ginger And Thyme Roasted Spring Chickens With A Saffron And
by Global Cookbook

Ginger And Thyme Roasted Spring Chickens With A Saffron And
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Ingredientes

  • 2 x Spring chickens, each 1kg
  • 6 sprg fresh thyme
  • 1 x Nodule fresh ginger
  • 15 gm Unsalted butter
  • 1 x Bulb garlic plus 2-3 cloves
  • 1 x Leek
  • 1 stk celery
  • 1 x Onion Good healthy pinch of saffron
  • 1 x Lemon, juice of
  • 1 tsp Caster sugar
  • 150 ml Double cream Seasoning

Direcciones

  1. 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.
  2. Season vegetables. Wash, dry and season chickens. Peel ginger and cut into matchstick pcs. Make incisions in chickens with the point of a small knife and insert pcs of thyme and slivers of ginger. Put extra thyme and 1/2 clove of garlic in each cavity.
  3. 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 warm oven for about 30 min. Turn chickens on backs and finish roasting till juices from thighs run clear and golden brown - about 10-15 min.
  4. Remove chickens and rest. Remove roasted garlic to serve with chickens.
  5. 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 in saffron, lemon juice and sugar and reduce slightly to concentrate flavours. Add in 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 minced chives.