Chicken breast with celery root and beetroot chips
4 servings
60 minutes
The recipe was shared with us by Nikolay Petrukhin, chef of the Hands restaurant.
1
Prepare the chicken. Cut it into parts, leaving the breast with the skin.
- Chick: 2 pieces
2
Chop celery and onion finely and sauté.
- Celery: 200 g
- Onion: 200 g
3
Make minced meat from the thigh, adding sautéed celery root and onion, as well as spices to taste.
- Celery root: 160 g
- Onion: 200 g
- Ground black pepper: to taste
- Thyme: to taste
4
Form a roulade. Place a layer of cooked spinach leaves on the chicken breast, then the filling.
- Spinach: 100 g
5
Carefully roll the breast into a roulade.
6
Prepare the wings. Remove the bones from the wings and stuff them with the remaining filling.
- Chick: 2 pieces
7
Pack the roll and wings in vacuum bags. Cook in sous-vide at 58 degrees for 4 hours.
- Chick: 2 pieces
- Celery: 200 g
8
Prepare the broth. Cut the celery root and 2 beets, and sauté in oil at 100 degrees for 25 minutes.
- Celery root: 160 g
- Beet: 3 pieces
- Vegetable oil: 300 ml
9
Set aside the vegetables, and in the same oil, fry the scraps and peels of the vegetables, as well as the chicken bones.
- Chick: 2 pieces
10
Sauté, add water, and simmer until a rich broth is obtained.
- Water: 2 l
11
Strain the broth, add butter and spices, let it steep.
- Butter: 160 g
- Ground black pepper: to taste
- Thyme: to taste
12
Prepare beet chips. Pass 1 beet through a juicer. Mix the pulp with the juice, cook with starch and salt.
- Beet: 3 pieces
- Starch: 120 g
- Salt: to taste
13
Spread a thin layer on the silicone mat and bake at 180 degrees for 3 minutes.
14
Cut the resulting chips and fry them in hot oil until crispy.
15
Serve the roll and stuffed wings with broth, decorated with beet chips.