Ingredients
2 x 1.4kg whole chickens
4 Tbsp classic extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
½ cup dry white wine
2 limes, halved
10 eschalots, peeled
1 bulb garlic, halved crossways
1 long red chilli, halved lengthways, to garnish
4 green shallots, halved crossways, to garnish
4 coriander sprigs, to garnish
CARAMEL TAMARI GINGER SAUCE
¼ cup caster sugar
¼ cup rice wine vinegar
1 Tbsp tamari (Japanese soy sauce, or use soy sauce)
2 tsp finely grated ginger
2 Tbsp light extra virgin olive oil
¼ long red chilli, thinly slice
Method
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Preheat oven to 200°C fan-forced (220°C conventional) Line a large roasting pan with baking paper. Put chickens, breast-side up, on a wire rack in prepared pan. Drizzle with Extra Virgin Olive Oil and rub into skin. Season. Pour wine into pan and roast for 40 minutes
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Remove chickens from oven and brush all over with pan juices. Arrange lime, eschalots and garlic in pan. Roast for a further 15 minutes. Reduce heat to 160°C. Brush chickens with pan juices again and roast for 30 minutes. Set aside for 15 minutes to rest.
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Meanwhile, to make caramel tamari ginger sauce, put sugar and 1 Tbsp water in a small saucepan over a medium heat. Cook, stirring, until sugar dissolves. Continue cooking for a further 2 minutes or until sugar turns light amber. Remove from heat and pour in vinegar, tamari, ginger and 1 Tbsp water. Return to heat and stir until toffee dissolves then set aside to cool to room temp. Transfer to a jar and add Extra Virgin Olive Oil and chilli. Secure lid and shake well until combined
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Serve roast chickens, eschalots, lime and garlic, drizzled with caramel tamari ginger sauce and garnished with chilli, green shallots and coriander.