- 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
Chicken Galentine, fondant potato, celeriac purée, wrapped veg and roasting jus
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
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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
