Le Cirques Gingered-Chicken Fricassee - ginger

Method

• To make the onions, cook the ginger and garlic in a large skillet over medium heat for 3 minutes.
• Add the vinegar and sugar and simmer about 5 minutes.
• Pour over the onions.
• Keep onions warm until they've absorbed the flavor and start to soften, at least 3 hours.
• To make the chicken, preheat the oven to 400 degrees.
• Season the chicken with 3/4 teaspoon of the salt and fresh pepper to taste.
• Rub with 3 tablespoons of the butter.
• Stuff the ginger and garlic in the cavity and roast for 30 to 40 minutes, until the juices run clear.
• When the chicken is cool enough to handle, remove the meat from the bones.
• Reserve the bones as well as the ginger and garlic.
• Set the meat aside, covered, at room temperature.
• Drain the fat from the roasting pan and place the pan on top of the stove over high heat.
• Add the chicken bones and allow to brown.
• Pour 1 cup of the water over the bones and simmer until it's almost gone, about 5 minutes.
• Transfer the bones and the liquid to a medium saucepan.
• Add the remaining 2 cups water and the ginger and garlic from the chicken.
• Boil for about 15 minutes, or until the sauce will coat the back of a spoon.
• Strain the sauce and season with 1/4 teaspoon salt and pepper to taste.
• Whisk in the remaining 1 tablespoon butter.
• Heat the oil in a medium skillet, add the chicken and saute to heat through.
• Divide the chicken between 2 plates and top with onions and sauce.