Spring chicken with ginger

Cook together in a half covered pan over medium heat, for 40 to 50 min:

4 spring chickens, split in half

4 oz butter

3 onions, sliced

1/2 tsp salt

1 tsp pepper

1/2 tsp saffron

1/2 pints water

When the chickens are cooked add 8 oz ginger, soaked for 3 hours in salted water with1 tbsp bicarbonate of soda, and drained. Use fresh ginger, wash it and cut it in slices. Cook for a further 15 or 20 min, checking that the ginger is sufficiently cooked to be soft but not breaking up. Arrange the chickens in a round dish, surround  them with the slices of ginger and cover them with the sauce.

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