The Recipe
Spatchcock chicken with celeriac remoulade
COOK TIME : 2 hoursPREP TIME : a few seconds
From BBC - Food
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Ingredients
DESCRIPTION
Spatchcocking (flattening) chicken is a handy way of cooking it much quicker than normal. Although you should give this marinade a night in the fridge to really penetrate the meat.
INGREDIENTS
- 200ml/7oz red wine
- 100ml/3½fl oz port
- 2 garlic
- 2 small bay leaves
- 4 sprigs thyme
- 4 strips lemon
- 4 pinches sea salt
- 2 pinches freshly ground black pepper
- 1.6kg/3lb 8oz free-range chicken
- , for oiling sunflower oil
- 2 free-range egg yolks
- 2 tsp Dijon mustard
- 150ml/5fl oz rapeseed oil
- 1 tsp white wine vinegar
- 2 pinches sea salt
- 1 pinch pepper
- 1 tsp lemon juice
- 200g/7oz celeriac
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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