Roast chicken with celeriac puree, chicken thigh wrapped in pancetta with a spinach ball
Roast chicken with celeriac puree, chicken thigh wrapped
in pancetta with a spinach ball
Recipe by Julie Goodwin
1 whole chicken
40g butter, cubed
2 cloves garlic, sliced
6 sage leaves
Olive oil
4 slices prosciutto
1 tsp thyme leaves
Sauce
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, crushed
2 shallot, chopped
1 litre chicken stock
1 tbs plain flour
1/4 cup water
Celeriac puree
1 celeriac, peeled, roughly chopped
50g butter
1/2 cup milk
Chips
Oil, to deep fry
3 potatoes, peeled and julienned
Spinach ball
1 clove garlic, crushed
200g baby spinach, picked
1. Pre heat the oven to 180 degrees C.
2. For the chicken, cut the thighs and wings from the chicken, make
a pocket under the skin over the crown, stuff with knobs of butter,
garlic and sage leaves. Drizzle with olive oil and place on an oven
tray, season with salt and pepper and place in the oven to roast
for 20-30 minutes or until cooked. Heat an oiled pan over a
med-high heat, cut the breast from the crown, cook chicken skin
side down, cook until crisp.
3. Debone the chicken thighs, flatten with a meat mallet and trim
away any fat and sinew. Top with thyme leaves and garlic and season
with salt and pepper. Roll. Place prosciutto on a flat surface, top
with the rolled thigh and wrap tightly with the prosciutto then
wrap tightly in cling film, then foil. Bring a saucepan of water to
the boil, reduce to a simmer and place the thigh in to poach for
8-10 minutes. Remove foil and cling film. Heat an oiled pan over a
med-high heat; cook the chicken until golden all over, drizzle with
extra olive oil while cooking.
4. Roughly chop the remaining chicken bones, heat an oiled frying
pan over a med-high heat, brown the bones all over, add the carrot,
celery, garlic and shallots, continue to cook until caramelised.
Deglaze the pan with chicken stock, then allow to simmer for 8-12
minutes, adding more stock when needed. Place a sieve lined with
muslin over a bowl and drain the sauce, pour the strained sauce
back into a saucepan, place over a medium heat. Combine the flour
and water together in a jug and whisk, slowing whisk into the
sauce, whisk until thickened, adjust the seasoning.
5. For the celeriac puree, place the celeriac in a blender and
process until finely chopped. Place in a saucepan; add butter and
milk, season and place over a medium heat, simmer for 6-8 minutes
or until celeriac is soft. Pour back into a blender and process
until smooth, place a sieve over a bowl and sieve the puree.
6. For the chips, Heat a saucepan one third full of oil until hot
enough to deep fry. Deep fry the chips in batches until golden,
drain onto a plate lined with paper towel, season with salt.
7. For the spinach ball, bring a small saucepan of water to the
boil, then reduce to a simmer, blanch 8 spinach leaves for 3
seconds, arrange overlapping leaves in a star shape onto a clean
tea towel. Heat an oiled frying pan over a medium heat,
sauté the garlic until soft, add the spinach and toss to
wilt, season with salt and pepper. Place in a sieve to drain then
place onto paper towel to drain any excess liquid. Roughly chop.
Place into the centre of the spinach star and then carefully roll
over the tea towel to form a spinach ball.
8. To serve, smear celeriac puree across the plate, top with the
chicken breast, arrange the sliced thigh with the chips and the
spinach ball to the side and the sauce in a jug.
