Photo: Lily Banse
Spatchcock chicken with celeriac remoulade
18 ingredients
2 hr
Serves 4
openrecipes
Spatchcocking (flattening) chicken is a handy way of cooking it much quicker than normal. Although you should give this marinade a night in the fridge to really penetrate the meat.
Estimated Nutrition (whole recipe, rough)
302
Calories
38g
Protein
10g
Fat
10g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200ml/7oz red wine
- 100ml/3½fl oz port
- 2 garlic
- 2 small bay leaves
- 4 sprigs thyme
- 4 strips lemon
- 4 pinches sea salt
- 2 pinches freshly ground black pepper
- 1.6kg/3lb 8oz free-range chicken
- , for oiling sunflower oil
- 2 free-range egg yolks
- 2 tsp Dijon mustard
- 150ml/5fl oz rapeseed oil
- 1 tsp white wine vinegar
- 2 pinches sea salt
- 1 pinch pepper
- 1 tsp lemon juice
- 200g/7oz celeriac
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes