Succulent chicken with celeriac remoulade

ingredients

• Succulent chicken

  • 1.6 kilogram whole free-range chicken
  • 2 clove garlic
  • 1/2 bunch fresh thyme
  • 2 eschallots
  • 1/2 teaspoon freshly ground white pepper
  • 50 millilitre extra virgin olive oil
  • 30 gram murray river salt

• Celeriac remoulade

  • 1 medium sized celeriac
  • 2 tablespoon mayonnaise
  • salt and pepper
  • 1 lemon

method

• Succulent chicken with celeriac remoulade

  • 1

    Heat the steam oven to 69°C on the sous vide function.

  • 2

    Using sharp kitchen scissors, cut down each side of the chicken backbone. Remove and discard backbone, or use in a stock.

  • 3

    Turn the chicken over and press flat. With a sharp kitchen knife, cut through the centre of the breast bone to divide the chicken into two halves.

  • 4

    Finely chop the garlic, thyme and eschallots and mix with the pepper and olive oil. Spread evenly over the chicken then sprinkle with salt.

  • 5

    Place each chicken half into a separate sous vide bag and individually seal each bag on full pressure.

  • 6

    Place the sous vide bags into the oven and steam for 1 hour and 40 minutes.

  • 7

    Remove from the oven, chill in iced water then refrigerate until required.

  • 8

    Meanwhile, make remoulade: Peel back the rough skin of the celeriac and run the flesh through a mandolin to make flat, thin sheets. Pile the sheets three or four high and julienne into thin strips.

  • 9

    Place the julienned celeriac into a bowl and combine with enough mayonnaise to bindit together without being runny. Season with salt and pepper then add a few drops of lemon juice to taste.

  • 10

    Remove the chicken from the sous vide bags and slice the breasts into 4-5 pieces and the legs into joints. Serve beside the celeriac remoulade.