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Roast Chicken With Ginger

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Ingredients

8 small onions
45 g (1 oz) fresh root ginger
4 spring onions
2-3 sprigs of fresh thyme
4 garlic cloves
250 g (8 oz) mascarpone cheese
Salt and pepper
30 g (1 oz) butter
teaspoon cornflour
150 ml ( pint) ginger wine
Fresh herbs, to garnish

Details

Serves: 4


Method

1 Preheat oven to 180°C (350°F/ Gas 4). Cut off root ends from onions so they sit flat. Leave unpeeled but pull away any loose layers. Cook in boiling water for 3 minutes then drain.


2 Peel and grate ginger. Trim and finely chop spring onions. Pull leaves from thyme stalks. (You'll need 4-5 teaspoons). Crush the garlic. Mix the ginger, spring onions, thyme and garlic with half of the mascarpone cheese and a little salt and pepper.


3 Tuck your fingers between skin and flesh of chicken to loosen skin over breast and thighs. Using a teaspoon push cheese mixture between skin and flesh. Press down stuffing until evenly distributed.


4 Place chicken and onions in a large roasting tin. Soften butter and dot on onions. Roast for 1½ hours until chicken and onions are golden. Baste chicken after 45 minutes cooking time and cover with foil if sufficiently browned. To test if chicken is cooked, pierce thickest part of thigh with a skewer, the juices should run clear.


5 Transfer chicken and onions to a warmed serving dish and keep warm. Skim off the fat left in roasting tin. Stir cornflour into juices left in pan. Blend in ginger wine, remaining mascarpone cheese, and 75 ml (3fl oz) water. Bring to the boil, stirring until thickened. Garnish chicken with thyme and serve with the gravy.

COOK'S TIPS:- For extra flavour, tuck an onion and a bunch of thyme inside chicken before cooking. If chicken has giblets use to make stock and use instead of the water in the gravy.

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