Chicken breast with celery root and beetroot chips

Prepare the chicken. Cut it into parts, leaving the breast with the skin.

Chop celery and onion finely and sauté.

Make minced meat from the thigh, adding sautéed celery root and onion, as well as spices to taste.

Form a roulade. Place a layer of cooked spinach leaves on the chicken breast, then the filling.

Carefully roll the breast into a roulade.

Prepare the wings. Remove the bones from the wings and stuff them with the remaining filling.

Pack the roll and wings in vacuum bags. Cook in sous-vide at 58 degrees for 4 hours.

Prepare the broth. Cut the celery root and 2 beets, and sauté in oil at 100 degrees for 25 minutes.

Set aside the vegetables, and in the same oil, fry the scraps and peels of the vegetables, as well as the chicken bones.

Sauté, add water, and simmer until a rich broth is obtained.

Strain the broth, add butter and spices, let it steep.

Prepare beet chips. Pass 1 beet through a juicer. Mix the pulp with the juice, cook with starch and salt.

Spread a thin layer on the silicone mat and bake at 180 degrees for 3 minutes.

Cut the resulting chips and fry them in hot oil until crispy.

Serve the roll and stuffed wings with broth, decorated with beet chips.