Succulent Chicken with Celeriac Remoulade

Serves: 4-5

Method

Preparation

For the Succulent Chicken

• Heat the AEG ProCombiPlus™ Steam Oven to 69°C on the Sous Vide function.
• Using sharp kitchen scissors, cut down each side of the chicken back bone. Discard or use in a stock.
• 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.
• Finely chop the garlic, thyme and eschallots and mix with the pepper and olive oil.
• Spread evenly over the chicken then sprinkle with salt.
• Place each chicken half into a separate sous vide bag and using the AEG PrecisionVac™ SousVide Vacuum Sealer Drawer, individually seal each bag on full pressure.
• Place the sous vide bags into the oven and steam for 1hr 40minutes.
• Remove from the oven, chill in iced water then refrigerate until required.

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

To Serve

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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Recipe presented by AEG.