Roast chicken stuffed three ways with celeriac purée and savoy cabbage recipe

Preheat the oven to 200 degrees C (400 degrees F).

Separate the skin from the breast of the chicken by putting your hand at the top of the breast near the neck and rubbing gently under the skin. The skin should come away from the breast quite easily. Remove the wishbone. Now choose a stuffing to place under the skin.

Grate a quarter of the truffle and mix into the softened butter. Shave the rest of the truffle thinly. With your hand, stuff the truffle butter under the skin of the chicken, and then stuff the slices underneath the skin.

Once you have stuffed the skin with your choice of stuffing, lay the chicken down and insert ½ a lemon and a sprig of thyme into the cavity. Rub salt over the top of the skin and follow with a drizzle of olive oil.

Place the chicken, breast facing upwards, onto a baking tray. Roast for 45 minutes, basting occasionally with the pan juices. Once golden brown, and the juices run clear, remove from oven, and rest for 5 to 10 minutes.

Heat the butter in a frying pan and sauté the eschalot, garlic and celeriac until warmed through. Cover with water and bring to the boil. Gently simmer for 10 minutes until soft. Transfer to a food processor and blend well for a minute until it is smooth. Add cream to taste and season with salt and pepper.

Cut the Savoy cabbage in half and cut again into thin wedges about 2 cm (1 in) wide. In a wide pan, bring the vegetable stock to a simmer and lightly braise the cabbage for a few minutes until the cabbage is just soft on each side. Drain the cabbage and set aside. Dry the pan and fry the bacon lardons. Sprinkle them on top of the cabbage.

Reheat the juices still in the roasting tray on the stovetop. Deglaze the pan with the white wine. Reduce for a few minutes, then add the chicken stock. Bring the mixture to the boil and reduce by half. Strain the sauce, season and pour back into the roasting tray. Add a tablespoon of cream and stir.