2 x 1.4 kg whole chicken
4 Tbsp extra virgin olive oil
sea salt flakes
½ cup dry white wine
2 limes halved
10 eschalots, peeled
1 bulb garlic, halved crossways
1 red chilli, halved to garnish
4 green shallots
Caramel Tamari ginger sauce
¼cup caster sugar
¼ cup rice wine
1 Tbsp tamari soy sauce
2 tsp ginger finely grated
2 Tbsp extra virgin olive oil
¼ fresh long red chilli, thinly sliced
- Preheat oven to 200°C fan-forced (220°C conventional) Line a large roasting pan with baking paper. Put chickens, breastside up, on a wire rack in prepared pan. Drizzle with oil and rub into skin. Season. Pour wine into pan and roast for 40 minutes.
- 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.
- 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 oil and chilli. Secure lid and shake well until combined.
- Serve roast chickens, eschalots, lime and garlic, drizzled with caramel tamari ginger sauce and garnished with chilli, green shallots and coriander.