Recipe Details
Title | Spatchcock chicken with celeriac remoulade |
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Author | Raymond Blanc | |
Portions | 4 | |
Created | 16th February 2015 09:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 459.00 Grams
Recipe Ingredients
Ingredient | Quantity | Allergen Warnings |
---|---|---|
Wine, red | 200 Millilitre | ![]() |
Port | 100 Millilitre | ![]() |
Garlic | 2 Clove | |
Bay leaf, dried | 2 Unit | |
Salt, sea | 2 Pinch | |
Pepper, black | 2 Pinch | |
Egg, yolk, chicken, raw | 2 Medium | ![]() |
Mustard, wholegrain | 2 Teaspoon | ![]() |
Oil, rapeseed oil | 150 Millilitre | |
Vinegar, white wine | 1 Teaspoon | |
Salt, sea | 2 Pinch | |
Pepper, cayenne, ground | 1 Pinch | |
Lemon, juice | 1 Teaspoon | |
Celeriac | 200 Gram | ![]() |
Lemon, peel | 30 Millilitre | |
Thyme, fresh | 2 Gram | |
Oil, sunflower | 1 Teaspoon | |
Chicken, whole, raw | 1.6 Kilogram |
Special Dietary Requirements Suitability
None! |
Allergen Warnings
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Nutritional Information (Per Portion)
Nutrition | %GDA | Range |
---|---|---|
Energy Kcal | 1,245 | ![]() |
Protein | 158.15% | ![]() |
Other Carbohydrate | 0.74% | ![]() |
Sugar | 4.91% | ![]() |
Fat Saturated | 92.15% | ![]() |
Fat Unsaturated | 138.20% | ![]() |
Fiber | 9.83% | ![]() |
Sodium | 16.48% | ![]() |
Salt | 17.56% | ![]() |
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Recipe Method
1. Preheat the oven to 150C/300F/Gas 2.