feed me meat
Recipe: stuffed chicken with truffle butter, Jerusalem artichokes and celeriac purée
Chef Jonathan Zandbergen, from Michelin-starred restaurant Merlet: ‘This is a great way to prepare chicken. Not only is it surprisingly simple, it is also surprisingly delicious. That is thanks to the layer of truffle butter under the crispy chicken skin. The combination with the sweet, earthy flavor of the celeriac and Jerusalem artichoke makes this dish popular with a wide audience.’ We are definitely fans!
How to make stuffed chicken with truffle butter, Jerusalem artichokes and celeriac purée
- Preheat the oven to 190 °C.
- Using a whisk, beat 125 g butter until light and fluffy, about 5 minutes.
- Add the egg yolk and beat for another 5 minutes.
- Add the truffle, reserving 1 tsp, and the breadcrumbs, and continue beating for 5 minutes.
- Season with salt and pepper.
- Using your fingers, carefully loosen the skin of the chicken breast fillets and legs from the meat.
- Spread the truffle butter evenly under the skin, taking care not to tear it.
- Shape the chicken nicely again, place it in a roasting pan and refrigerate for 1 hour.
- You can also do this a day in advance.
- Cut the celeriac into 3 mm slices and sweat until translucent in 100 g butter with a pinch of salt.
- Add the milk and cover with a piece of parchment paper.
- Cook the slices until they have absorbed all the liquid.
- Purée using a blender or immersion blender.
- Peel the Jerusalem artichokes, place them with the rosemary in a large pan and fill it halfway with poultry stock.
- Top up with water until the Jerusalem artichokes are submerged. Season lightly with salt and pepper and cover with a piece of parchment paper.
- Cook for 10 minutes over low heat. Remove the paper, add 1 tbsp butter and glaze*.
- Roast the chicken in the preheated oven for 20–25 minutes.
- Reduce the temperature to 120 °C and roast for another 18–20 minutes.
- Remove from the oven and let rest for at least 5 minutes before carving. This keeps the chicken juicy.
- Reduce the remaining poultry stock until it is as thick as syrup.
- Add 1 tbsp butter and the reserved truffle, and serve with the chicken.
*Glazing means coating your ingredient with a glossy, flavorful layer. When the liquid and fat form an emulsion, it clings to the ingredient. This keeps all the flavor in!
Title: Five Seasons
Author: Jonathan Zandbergen
Publisher: Carrera Culinair
Price: €31.99
Read also:
