Whole baby chicken with hops and ale, thyme roast celeriac and hay gravy

Tom Kerridge

Tom Kerridge

6th August 2013

Whole baby chicken with hops and ale, thyme roast celeriac and hay gravy

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 Whole baby chicken with hops and ale, thyme roast celeriac and hay gravy recipe a try?

Ingredients

  • Chicken in Beer & malt x 1:
  • 1 x brined pousin brined in a 20 % brine (100g water 10g salt )
  • 125g of abbot ale
  • 15g x table spoons of malt extract
  • 1g of hops divided placed in to muslin bag (as for an bouquet garni )
  • Chicken sauce:
  • 10kg chicken carcass
  • 1 calves foot split length ways
  • 500g tinned tomato
  • 5 kg chicken wings
  • Hay sauce:
  • 1600g chicken sauce
  • 25g toasted hay
  • Whole roast baby celeriac:
  • 1 x baby celeriac
  • Teaspoon of thyme
  • Two tablespoons of burre noissette
  • Maldon salt
  • 1 x small sous vide bag
  • Roast garlic:
  • 2 cloves of garlic
  • Sprig of thyme
  • Maldon salt
  • Tin foil

Method

Chicken in Beer & malt x 1:
Mix the beer and malt into the a liquor. Place one brined chicken In one medium sized vacuum pack bag for 8 hours. After 8 hours drain the brine off. Then add 125ml of the beer liquor plus 1g of hop bag and vacuum. Cook for 68°C for 2 hrs in a water bath. Once the chicken is cooked remove from the bag. Reduce the stock until a glaze. The blow torch the chicken and brush the chicken with the beer glaze
Chicken sauce:
Roast the carcase until golden on heavy based trays. Deglaze with water. Place in a stock pan add the calves foot, tomato and cover with water cook over night on a low heat, skim regularly. Chill and remove any excess fat. Roast the wings until dark brown pat of any excess fat and deglaze the pan. Cover with the cold chicken stock reduce by a third or till a thicker sauce constancy
Hay sauce:
Bake the hay until toasted and then bring the stock up to the boil. Add the hay remove from the heat and infuse for five minutes cling film whilst this is brewing. Pass off.
Whole roast baby celeriac:
Firstly set the water bath to 82.2 degrees. Then with a sharp knife take the top of the celeriac then start to peel it with your knife very carefully following the contours of the vegetable. With a paring knife then round off the bottom of the celeriac shaping as you go.
Then once rounded and trimmed to the relevant size, rub the vegetable with a scouring pad till smooth and the peeler lines have all gone. Then place into a small vacuum bag then add the butter, thyme and sal and vacuum all the way. Cook on 88.2 degrees for 40 – 45 minutes in the water bath. Check that the largest is cooked and remove from the water bath and chill. When needed for service remove from the bag and heat a frying pan add a little oil. Season, then add the celeriac colour evenly all over feeding the celeriac butter and a little more thyme. Once fully colour place into the oven to warm through.
Roast garlic:
In salted boiling water simmer the garlic clove until tender. With a peace of tin foil lay the thyme then garlic then Maldon and drizzle with olive oil. Then seal to form a bag. Bake in the oven for 15 – 20 minute 180°c
To garnish:
Picked & iced celery leaf & crispy thyme leaves