{"id":964,"date":"2023-12-15T14:16:05","date_gmt":"2023-12-15T14:16:05","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=964"},"modified":"2023-12-15T14:16:05","modified_gmt":"2023-12-15T14:16:05","slug":"roasted-stuffed-chicken-with-celeriac-and-wild-mushrooms","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/964","title":{"rendered":"Roasted stuffed chicken with celeriac and wild mushrooms"},"content":{"rendered":"\n
\n

A chestnut and brioche stuffed roast chicken, with a salt-baked celeriac, coffee sabayon and a wild-mushroom and redcurrant side.<\/p>\nGregory Marchand, Saturday Kitchen<\/cite><\/blockquote>\n\n\n\n

(From https:\/\/www.bbc.co.uk\/food\/recipes\/roasted_stuffed_chicken_32279<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the chicken<\/h3>\n\n\n\n
    \n
  • 1 free-range\u00a0chicken<\/li>\n\n\n\n
  • olive oil, for frying<\/li>\n\n\n\n
  • 125g\/4\u00bdoz soft unsalted\u00a0butter<\/li>\n\n\n\n
  • 45g\/1\u00bdoz\u00a0chestnuts, cooked and chopped<\/li>\n\n\n\n
  • 5g\/\u215boz chopped\u00a0truffle\u00a0(optional)<\/li>\n\n\n\n
  • 50g\/1\u00beoz\u00a0Parmesan, grated<\/li>\n\n\n\n
  • 1 medium\u00a0egg white<\/li>\n\n\n\n
  • 125g\/4\u00bdoz\u00a0brioche\u00a0crumbs<\/li>\n\n\n\n
  • 25g\/1oz\u00a0shallots\u00a0and garlic confit<\/li>\n\n\n\n
  • 1\u00a0lemon, zest only<\/li>\n<\/ul>\n\n\n\n

    For the salt crust<\/h3>\n\n\n\n
      \n
    • 200g\/7oz rock\u00a0salt<\/li>\n\n\n\n
    • 500g\/1lb 2oz plain\u00a0flour<\/li>\n\n\n\n
    • 1\u00a0celery\u00a0root<\/li>\n\n\n\n
    • 1 free-range\u00a0egg\u00a0yolk<\/li>\n<\/ul>\n\n\n\n

      For the coffee sabayon<\/h3>\n\n\n\n
        \n
      • 100g\/3\u00bdoz\u00a0egg yolks<\/li>\n\n\n\n
      • \u00bd shot espresso\u00a0coffee<\/li>\n\n\n\n
      • 20g\/\u00beoz black\u00a0garlic\u00a0pur\u00e9e<\/li>\n\n\n\n
      • 100g\/3\u00bdoz brown\u00a0butter, melted<\/li>\n\n\n\n
      • lemon juice, to taste<\/li>\n\n\n\n
      • salt<\/li>\n<\/ul>\n\n\n\n

        For the wild currant mushrooms<\/h3>\n\n\n\n
          \n
        • 1 tbsp\u00a0olive oil<\/li>\n\n\n\n
        • 250g\/9oz\u00a0wild mushrooms, cleaned and washed<\/li>\n\n\n\n
        • 50g\/1\u00beoz unsalted\u00a0butter<\/li>\n\n\n\n
        • 1\u00a0garlic\u00a0clove, chopped<\/li>\n\n\n\n
        • 1 tsp chopped\u00a0herbs<\/li>\n\n\n\n
        • \u00bd punnet\u00a0redcurrants<\/li>\n<\/ul>\n\n\n\n

          Method<\/h2>\n\n\n\n
            \n
          1. To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour.<\/li>\n\n\n\n
          2. Preheat the oven to 200C\/180C Fan\/Gas 6.<\/li>\n\n\n\n
          3. To make the salt crust, mix all the ingredients plus 200g\/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm\/\u00bcin thickness. Chill in the fridge until needed.<\/li>\n\n\n\n
          4. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water.<\/li>\n\n\n\n
          5. Bake the salt crusted celeriac in the oven for 2\u20132\u00bd hours, then discard the salt crust.<\/li>\n\n\n\n
          6. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C\/150C Fan\/Gas 3\u00bd and cook for a further 30\u201340 minutes.<\/li>\n\n\n\n
          7. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste.<\/li>\n\n\n\n
          8. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately.<\/li>\n\n\n\n
          9. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

            A chestnut and brioche stuffed roast chicken, with a salt-baked celeriac, coffee sabayon and a wild-mushroom and redcurrant side. Gregory Marchand<\/p>\n","protected":false},"author":2,"featured_media":965,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[151,28,11,213,9],"class_list":["post-964","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-celeriac","tag-chicken","tag-main","tag-mushroom","tag-side"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/964","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=964"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/964\/revisions"}],"predecessor-version":[{"id":966,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/964\/revisions\/966"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/965"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=964"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=964"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=964"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}