-
1
Thinly slice 10 cloves garlic and three-quarters of the ginger. Crush 5 tablespoons juniper berries in mortar and pestle. In a very large mixing bowl, combine sliced garlic, sliced ginger, crushed juniper berries, and chopped onions. Season chicken with salt and pepper, place in bowl, and rub with mixture. Cover, and refrigerate for 24 to 48 hours.
-
2
Preheat oven to 400 degrees.
-
3
Remove chickens from refrigerator and allow to rest at room temperature for 15 minutes. Wipe off marinade and season with coarse salt to taste.
-
4
In a large skillet heat 2 tablespoons canola oil over high heat until hot and almost smoking. Place 2 or 3 chicken halves in skillet, skin side down, and sear until skin is browned, about 4 minutes. Turn, and brown other side for about 4 minutes. Transfer to shallow roasting pan, and repeat with remaining chicken.
-
5
Finely chop remaining garlic and ginger. Grind remaining juniper berries. In a small saucepan over medium low heat, heat remaining 2 tablespoons oil and add garlic, ginger, and juniper berries. Saute until softened but not colored, 8 to 10 minutes. Add white wine, increase heat to medium-high and cook until wine evaporates. Add stock, and raise heat to bring to a boil Reduce heat to low, skim any impurities off surface. Simmer until stock is reduced by half, 15 to 20 minutes; remove from heat, cover and keep warm. While stock is simmering, finish chicken.
-
6
Roast chicken 20 minutes, turn pieces and continue roasting until juices run clear when meat is pierced near bone, about 10 minutes. Remove from oven, cover, and keep warm. Strain sauce, discarding solids. Swirl in butter and season to taste.
-
7
Place a chicken half on each of six plates, spoonn sauce over. Serve immediately.
