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Spatchcock Chicken with Celeriac Remoulade

Flavorful marinated spatchcock chicken slow-cooked then finished on the barbecue, served with a fresh, creamy celeriac remoulade.

HealthyChickenHigh ProteinBarbecueFrench
Estimated Nutrition
Calories
762.1
kcal / serving
3048.2 kcal total
Carbs
6.7g
per serving
26.8 g total
Fat
51.1g
per serving
204.4 g total
Protein
49.1g
per serving
196.5 g total
Cook Time
72
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Dijon Mustard
1
tsp
White Wine Vinegar
Dairy
2
piece
Egg Yolks
free-range, preferably organic
Fruits
4
strip
Lemon Zest
1
tsp
Lemon Juice
Liquids
200
ml
Red Wine
100
ml
Port
Meat
1.6
kg
Chicken
free-range, spatchcocked, legs and thighs scored to the bone
NutsSeeds
2
clove
Garlic
sliced
2
piece
Bay Leaves
4
sprig
Thyme
4
pinch
Sea Salt
2
pinch
Black Pepper
freshly ground
2
pinch
Sea Salt
1
pinch
Cayenne Pepper
OilsFats
1
ml
Sunflower Oil
for oiling
150
ml
Rapeseed Oil
Vegetables
200
g
Celeriac
cut into matchsticks

Method

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