Chicken Galentine, fondant potato, celeriac purée, wrapped veg and roasting jus

adrian beckwith

adrian beckwith

18th March 2012

Chicken Galentine, fondant potato, celeriac purée, wrapped veg and roasting jus

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken Galentine, fondant potato, celeriac purée, wrapped veg and roasting jus recipe a try?

Ingredients

  • 1 x chicken
  • 1 x pepper
  • 1 x onion
  • 1 x egg
  • 1 x slice of crumbled bread
  • 5 x medium potatoes
  • 75g Butter
  • 1 x celeriac
  • 250g Cream
  • 1 x large leafed cabbage
  • Bunch of asparagus
  • Bunch of stemmed broccoli
  • Bunch of carrots
  • 6 x shallots
  • Handful of mushrooms
  • Big knob of butter for the stuffing
  • Chicken stock about 1lt
  • Cornstarch
  • Fresh herbs, parsley

Method

Galentine the chicken. Dice onion, pepper, mushrooms, bread crumbs and add the egg. Add a knob of butter and some fresh herbs and stuff it into the chicken. Tie chicken, cover in cling film, then tin foil. Poach for aprox 1.30min, remove from pan, remove all cling film and tin foil, then finish in a hot oven. Rest before carving.
Cut potatoes into oblong shapes. Heat a little oil with butter in a metal handed pan, colour, then place in an oven approx 140°C for one hour. Blanch all the veg then refresh.
Add 2x asparagus, 2x stemmed broccoli, 1x carrot and wrap in 1 x cabbage leaf. Store until ready to steam.
Finely dice shallots and one carrot. Slowly sauté, add a tsp of marmite then add your chicken stock. Thicken with cornstarch to taste. Season throughout.
Cook celeriac, drain, add seasoning, cream and then blend. Pass through a sieve.