Dinner

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.
4
25M
1H 40M
2H 5M

Ingredients

Succulent chicken
Celeriac remoulade

Method

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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