Roast stuffed chicken with celeriac and mushrooms recipe
 Those up for a challenge can attempt to recreate chef Gregory Marchand’s elaborate chicken dish from Saturday Kitchen. 1 free-range chicken olive oil, for frying 125g/4½oz soft unsalted butter 45g/1½oz chestnuts, cooked and chopped 5g/⅛oz chopped truffle (optional) 50g/1¾oz Parmesan, grated 1 medium egg white 125g/4½oz brioche crumbs 25g/1oz shallots and garlic confit 1 lemon, zest only 1 free-range chicken olive oil, for frying 125g/4½oz soft unsalted butter 45g/1½oz chestnuts, cooked and chopped 5g/⅛oz chopped truffle (optional) 50g/1¾oz Parmesan, grated 1 medium egg white 125g/4½oz brioche crumbs 25g/1oz shallots and garlic confit 1 lemon, zest only 200g/7oz rock salt 500g/1lb 2oz plain flour1 celery root1 free-range egg yolk 200g/7oz rock salt 500g/1lb 2oz plain flour 1 celery root 1 free-range egg yolk 100g/3½oz egg yolks ½ shot espresso coffee 20g/¾oz black garlic purée 100g/3½oz brown butter, melted lemon juice, to taste salt 100g/3½oz egg yolks ½ shot espresso coffee 20g/¾oz black garlic purée 100g/3½oz brown butter, melted lemon juice, to taste salt 1 tbsp olive oil 250g/9oz wild mushrooms, cleaned and washed 50g/1¾oz unsalted butter 1 garlic clove, chopped 1 tsp chopped herbs ½ punnet redcurrants 1 tbsp olive oil 250g/9oz wild mushrooms, cleaned and washed 50g/1¾oz unsalted butter 1 garlic clove, chopped 1 tsp chopped herbs ½ punnet redcurrants Method To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6.To make the salt crust, mix all the ingredients plus 200g/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm/¼in thickness. Chill in the fridge until needed. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water. Bake the salt crusted celeriac in the oven for 2–2½ hours, then discard the salt crust. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix. To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour. To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the salt crust, mix all the ingredients plus 200g/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm/¼in thickness. Chill in the fridge until needed. To make the salt crust, mix all the ingredients plus 200g/7oz water together in a bowl. Then use a rolling pin, roll out the mix to a 4mm/¼in thickness. Chill in the fridge until needed. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water. In a large baking tray place a layer of salt crust to cover the bottom. Place the celery root on the tray and cover it with another layer of the salt crust. Seal the edges and brush the outside of the crust with the egg yolk diluted with a little water. Bake the salt crusted celeriac in the oven for 2–2½ hours, then discard the salt crust. Bake the salt crusted celeriac in the oven for 2–2½ hours, then discard the salt crust. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes. Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste. To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately. To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix. To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix.