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.
