Chicken Breast with Celery Root and Beet Chips
Main Dishes • European
Description
This recipe was shared with us by John Smith, a chef at a local American restaurant.
Ingredients
- Yellow Beets 3 pieces
- Starch film 5 oz
- Poultry 2 pieces
- Onion 5 oz
- Celery salt 5 oz
- Spinach 5 oz
- Ground Black Pepper to taste
- Thyme to taste
- Celery salt 5 oz
- Vegetable Oil 10 fl oz
- Butter 5 oz
- Water 0 qt
- Onion 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the chicken. Cut into pieces, leaving the breast with skin.
Step 2
Finely chop the celery and onion and sauté them.
Step 3
Make a filling from the thigh, adding the sautéed celery root and onion, as well as spices to taste.
Step 4
Form a roll. On the breast, lay a layer of blanched spinach leaves, then the filling.
Step 5
Carefully roll the breast into a roll.
Step 6
Prepare the wings. Remove the bones from the wings and stuff them with the remaining filling.
Step 7
Pack the roll and wings into vacuum bags. Cook sous-vide at 135°F for 4 hours.
Step 8
Prepare the broth. Cut the celery root and 2 beets and simmer in oil at 210°F for 25 minutes.
Step 9
Set aside the vegetables, and in the same oil, sauté the trimmings and skins of the vegetables, as well as the chicken bones.
Step 10
Stew, add water, and reduce to obtain a rich broth.
Step 11
Strain the broth, add butter and spices, and let it steep.
Step 12
Prepare the beet chips. Pass 1 beet through a juicer. Mix the pulp with the juice, cook with starch and salt.
Step 13
Spread in a thin layer on a silicone mat and bake at 355°F for 3 minutes.
Step 14
Cut the resulting chips and fry in oil until crispy.
Step 15
Serve the roll and stuffed wings with broth, garnished with beet chips.
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