The Recipe

Spatchcock chicken with celeriac remoulade

Name: Spatchcock chicken with celeriac remoulade
Cook time: 2 h
Yield: Serves 4
Ingredients: 200ml/7oz red wine; 100ml/3½fl oz port; 2 garlic; 2 small bay leaves; 4 sprigs thyme; 4 strips lemon; 4 pinches sea salt; 2 pinches freshly ground black pepper; 1.6kg/3lb 8oz free-range chicken; , for oiling sunflower oil; 2 free-range egg yolks; 2 tsp Dijon mustard; 150ml/5fl oz rapeseed oil; 1 tsp white wine vinegar; 2 pinches sea salt; 1 pinch pepper; 1 tsp lemon juice; 200g/7oz celeriac

COOK TIME : 2 hoursPREP TIME : a few seconds

From BBC - Food

Spatchcock chicken with celeriac remoulade

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Ingredients

DESCRIPTION

Spatchcocking (flattening) chicken is a handy way of cooking it much quicker than normal. Although you should give this marinade a night in the fridge to really penetrate the meat.

INGREDIENTS