Recipe

Succulent chicken with celeriac remoulade

Packed full of flavour and spice, this delicious chicken dish by top Australian chef, Mark Best, is steamed to tender perfection using a sous vide: an innovative style of cooking using a sealed bag.

Feb 10, 2016 12:56am
  • 25 mins preparation
  • 1 hr 40 mins cooking
  • Serves 4
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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.

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