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Heritage chicken. Celeriac puree and mixed veg. Festive
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Chef :
Annik BHeritage chicken. Celeriac puree and mixed veg. Festive
This is a festive recipy a alternative for turkey. This is kind of a try out for Christmas. Especialy when you have a small family like I do. Turkeys are too big even the smallest ones.
It is also a great sunday dinner. This is 4 recipies in 1
Ingredient
Food ration :
4 to 6 servingsCooking time :
2 h
3 sprigs
tym or 5 sage leaves
1 tb
cruched fennel seeds
4 tb
muscovado sugar
4 tb
(Belgian) beer blond
1 tb
sweet paprika
1 tb
cumin seeds chruched
1 tb
oil or soft butter
2 tb
dark soya sauce
600 gr
potatoes soft cooking
600 gr
celeriac (1/2)
200 ml
milk
200 ml
water
500 gr
Jeruzalem artisjok
500 gr
Brussel sprouts
100 gr
smoked bacon cubed
30 gr
butter + 30 gr butter
1 tb
oil
200 ml
Chicken broth
1 tb
garlic paste
150 ml
game or chicken broth
1/2 bottle
beer
2 tb
english mustard
100 ml
cooking cream
Cooking instructions
* Step 1
Mix the ingredients of the marinade
* Step 2
Massage into the chicken
* Step 3
Poke the lemon with a knife. Put in the chicken together with the tym
* Step 4
Let rest until needed. Bake for app 1h in a 180°c oven. Cooking time maybe different depending on size chicken and oven
* Step 5
Peel and divide the clementines put them in an oven proof tray. Together with the Juice and fennel seeds
* Step 6
Put them in the oven 5 min before you serve your meal
* Step 7
Start with the puree
* Step 8
Put in a pan with the milk and water. Add salt
* Step 9
Cook until fully tender
* Step 10
Drain in a colander and keep the fluid
* Step 11
Make a puree. Corse or smooth the way you like it. Add the spices to youre taste
* Step 12
Peel or clean the veg. Keep the sprouts whole. Quarter the artisjokes. Make half moons out of the carrots
* Step 13
Cook the Brussel sprouts. Drain. Keep some fluid. And put in cold water
* Step 14
In a frying pan bake the bacon
* Step 15
Add the sprouts. Season. And put in a little cooking fluid
* Step 16
Put butter and oil in fryingpan
* Step 17
Put in veg and bake for 7 min they must be brown
* Step 18
Put in the chickenbroth. Veg must me covered. Stir. Put on a lid and cook until fluid is gone.
* Step 19
Put all the veg on a serving plate. Garnish with some green herbs
You can microwave them when needed
* Step 20
Make the sauce. Dice the sjalots very fine and quarter the mushrooms
* Step 21
Put some oil and butter in frying pan. Glace the sjalots. Put in garlic
* Step 22
Bake the mushrooms
* Step 23
Cover with beer and stock. Put in mustard. Cook until alcohol has evaporated.
* Step 24
Put in the cream and reduce until you have a sauce. Depending on the acidity of your beer you might to add a tiny bit of sugar or vinegar. Serve sauce seperately.
* Step 25
You worked hard enough now. Drink the rest of the beer.
And serve this festive meal.
Note: if there is a photo you can click to enlarge it
Tag
heritage or farm chicken +-1.5 kg
lemon unwaxed
tym or 5 sage leaves
clementines
cruched fennel seeds
muscovado sugar
(Belgian) beer blond
Sweet paprika
fennel seeds chruched
cumin seeds chruched
oil or soft butter
Dark Soya Sauce
potatoes soft cooking
celeriac (1/2)
milk
water
chicken stock cube
Jeruzalem artisjok
brussel sprouts
large carrots
smoked bacon cubed
butter + 30 gr butter
oil
chicken broth
mushrooms of choice button is ok
sjalots finely chopped
garlic paste
game or chicken broth
beer
English Mustard
cooking cream
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