| |
|
|
|
| |
Great
Recipes - Roast Chicken with Celeriac Recipe
|
|
|
|
|
|
| |
|
Roast Chicken with
Celeriac Recipe
Ingredients
-
1.6kg/3 1/2 chicken
-
15g/1/2 oz butter
For the stuffing
-
450g/1 lb celeriac, chopped
-
25g/1 oz butter
-
3 slices bacon, chopped
-
1 onion, finely chopped
-
leaves from 1 fresh thyme sprig, chopped
-
leaves from 1 fresh small tarragon sprig,
chopped
-
30ml/2 tbsp chopped fresh parsley
-
75g/3 oz fresh brown breadcrumbs
-
dash of Worcestershire sauce
-
1 egg
-
salt and ground black pepper
Serves 4
Method:
-
To make the
stuffing, cook the celeriac in boiling water until
tender. Drain well and chop finely. Heat the butter
in a saucepan and gently cook the bacon and onion
until the onion is soft. Stir in the celeriac and
herbs and cook, stirring occasionally, for 2-3
minutes. Meanwhile, preheat the oven to 200C.
Remove the pan from the heat and stir in the fresh
breadcrumbs, Worcestershire sauce, sufficient egg to
bind the mixture, and season it with salt and
pepper.
Use this mixture to stuff the neck end of
the chicken. Season the bird's skin, then rub it
with the butter.
Roast the chicken, basting occasionally with the
juices, for 1 1/4-1 1/2 hours, until the juices run
clear when the thickest part of the leg is pierced.
Turn off the oven, prop the door open slightly and
allow the chicken to rest for about 10 minutes
before carving.
|
|
|
|
|
|
|
|
|
