- 3 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 2 3 1/2-pound whole chickens
- 1 Granny Smith apple, quartered
- 1 head of garlic, halved crosswise
- 8 fresh cilantro sprigs
- 8 fresh mint sprigs
- 1 teaspoon yellow mustard seeds
- 5 tablespoons butter
- 6 tablespoons chopped shallots
- 4 fresh thyme sprigs
- 1 teaspoon (packed) brown sugar
- 4 cups chicken stock or canned low-salt broth
- 2 cups apple juice
- 1/4 cup dry white wine
- 2 cinnamon sticks
- 2 tablespoons apple cider vinegar
- Position rack in center of oven and preheat to 350°F. Mix oil and curry paste in small bowl. Rinse chickens; pat dry. Sprinkle inside and out with salt and pepper. Place apple, garlic, cilantro and mint in cavities of chickens, dividing equally. Rub curry mixture over chickens. Tie legs together.
- Place chickens in large roasting pan. Roast until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally, about 1 hour 15 minutes. Transfer chickens to platter. Tent with foil.
- Shake mustard seeds in medium skillet over low heat until color darkens and seeds begin to pop, about 2 minutes. Transfer mustard seeds to medium bowl.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add shallots, thyme and brown sugar to skillet and sauté until shallots are translucent, about 3 minutes. Add chicken stock, apple juice, wine and cinnamon sticks. Boil until mixture is reduced to 1 cup, about 20 minutes. Strain into medium saucepan. Bring jus to simmer. Add apple cider vinegar, toasted mustard seeds and remaining 4 tablespoons butter and whisk just until butter melts. Season with salt and pepper. Serve jus with chickens.