Heritage chicken. Celeriac puree and mixed veg. Festive

Name: Heritage chicken. Celeriac puree and mixed veg. Festive
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1 heritage or farm chicken +-1.5 kg; 1 lemon unwaxed; 3 sprigs tym or 5 sage leaves; 4 clementines; Juice of 1 orange; 1 tb cruched fennel seeds; 4 tb muscovado sugar; 4 tb (Belgian) beer blond; 1 tb sweet paprika; 1 tb fennel seeds chruched; 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; 1 chicken stock cube; White pepper,nutmeg,maldon salt, ras El hanout; 500 gr Jeruzalem artisjok; 500 gr Brussel sprouts; 2 large carrots; 100 gr smoked bacon cubed; Salt, pepper,cumin,nutmeg; 30 gr butter + 30 gr butter; 1 tb oil; 200 ml Chicken broth; 250 gr mushrooms of choice button is ok; 2 sjalots finely chopped; 1 tb garlic paste

Annik B @belgiancook

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

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Ingredients

2 h

4 to 6 servings

Chicken
1heritage or farm chicken +-1.5 kg
1lemon unwaxed
3 sprigstym or 5 sage leaves
4clementines
Juice of 1 orange
1 tbcruched fennel seeds
Chicken marinade
4 tbmuscovado sugar
4 tb(Belgian) beer blond
1 tbsweet paprika
1 tbfennel seeds chruched
1 tbcumin seeds chruched
1 tboil or soft butter
2 tbdark soya sauce
Celeriac puree
600 grpotatoes soft cooking
600 grceleriac (1/2)
200 mlmilk
200 mlwater
1chicken stock cube
White pepper,nutmeg,maldon salt, ras El hanout
Mixed veg
500 grJeruzalem artisjok
500 grBrussel sprouts
2large carrots
100 grsmoked bacon cubed
Salt, pepper,cumin,nutmeg
30 grbutter + 30 gr butter
1 tboil
200 mlChicken broth
Mushroom sauce
250 grmushrooms of choice button is ok
2sjalots finely chopped
1 tbgarlic paste
150 mlgame or chicken broth
1/2 bottlebeer
2 tbenglish mustard
100 mlcooking cream

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Steps

2 h

1

Mix the ingredients of the marinade
2

Massage into the chicken
3

Poke the lemon with a knife. Put in the chicken together with the tym
4

Let rest until needed. Bake for app 1h in a 180°c oven. Cooking time maybe different depending on size chicken and oven
5

Peel and divide the clementines put them in an oven proof tray. Together with the Juice and fennel seeds
6

Put them in the oven 5 min before you serve your meal
7

Start with the puree
8

Put in a pan with the milk and water. Add salt
9

Cook until fully tender
10

Drain in a colander and keep the fluid
11

Make a puree. Corse or smooth the way you like it. Add the spices to youre taste
12

Peel or clean the veg. Keep the sprouts whole. Quarter the artisjokes. Make half moons out of the carrots
13

Cook the Brussel sprouts. Drain. Keep some fluid. And put in cold water
14

In a frying pan bake the bacon
15

Add the sprouts. Season. And put in a little cooking fluid
16

Put butter and oil in fryingpan
17

Put in veg and bake for 7 min they must be brown
18

Put in the chickenbroth. Veg must me covered. Stir. Put on a lid and cook until fluid is gone.
19

Put all the veg on a serving plate. Garnish with some green herbs
You can microwave them when needed
20

Make the sauce. Dice the sjalots very fine and quarter the mushrooms
21

Put some oil and butter in frying pan. Glace the sjalots. Put in garlic
22

Bake the mushrooms
23

Cover with beer and stock. Put in mustard. Cook until alcohol has evaporated.
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.
25

You worked hard enough now. Drink the rest of the beer.
And serve this festive meal.

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Annik B @belgiancook

on December 08, 2021 16:00

I love cooking and baking. I try recipies from all over the world. I like good honest foodI love veg. all veg. I call myself a flexitarian. I try to eat honest food without being a purist. But no ready mixes for me.