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This recipe is from A Homegrown Table by Emma Dean, available now from New Holland Publishers
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Truffle stuffing
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Celeriac purè
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Savoy cabbage
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Roast chicken stuffed three ways with celeriac purée and savoy cabbage recipe
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Serves: 4
Ingredients
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What to do
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Preheat the oven to 200 degrees C (400 degrees F).
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Separate the skin from the breast of the chicken by putting your hand at the top of the breast near the neck and rubbing gently under the skin. The skin should come away from the breast quite easily. Remove the wishbone. Now choose a stuffing to place under the skin.
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Truffle Stuffing
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Grate a quarter of the truffle and mix into the softened butter. Shave the rest of the truffle thinly. With your hand, stuff the truffle butter under the skin of the chicken, and then stuff the slices underneath the skin.
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Cooking the Chicken
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Once you have stuffed the skin with your choice of stuffing, lay the chicken down and insert ½ a lemon and a sprig of thyme into the cavity. Rub salt over the top of the skin and follow with a drizzle of olive oil.
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Place the chicken, breast facing upwards, onto a baking tray. Roast for 45 minutes, basting occasionally with the pan juices. Once golden brown, and the juices run clear, remove from oven, and rest for 5 to 10 minutes.
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Celeriac Purè
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