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Roasted stuffed chicken with celeriac and wild mushrooms
Fruit and vegetables
5g/⅛oz chopped
truffle
(optional)
25g/1oz
shallots
and garlic confit
1
lemon
, zest only
1
celery
root
20g/¾oz black
garlic
purée
lemon juice
, to taste
250g/9oz
wild mushrooms
, cleaned and washed
1
garlic
clove, chopped
½ punnet
redcurrants
Cooking ingredients
olive oil
, for frying
45g/1½oz
chestnuts
, cooked and chopped
200g/7oz rock
salt
500g/1lb 2oz plain
flour
salt
1 tbsp
olive oil
1 tsp chopped
herbs
Dairy, eggs and chilled
125g/4½oz soft unsalted
butter
50g/1¾oz
Parmesan
, grated
1 medium
egg white
1 free-range
egg
yolk
100g/3½oz
egg yolks
100g/3½oz brown
butter
, melted
50g/1¾oz unsalted
butter
Meat, fish and poultry
1 free-range
chicken
Other
125g/4½oz
brioche
crumbs
½ shot espresso
coffee
Back to recipe
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