Roast Chicken with Garlic and Saffron Nage

Garlic and saffron work well together in virtually any situation, including in sauces for chicken or seafood. Here, garlic is roasted in the skin and the pulp, once squeezed out, is used to emulsify the sauce. A small amount of lecithin and Ultra-Sperse 3, worked into the garlic purée, facilitate and stabilize the emulsion with chicken stock and chicken juices from the deglazed roasting pan.

Normally the saffron might be added directly to the emulsified sauce, but here, the elements