Succulent chicken
1 x 1.6kg free range chicken
2 cloves garlic
½ bunch fresh thyme
2 eschallots
½ tsp freshly ground white pepper
50ml extra virgin olive oil
30g Murray river salt

Celeriac remoulade
1 medium sized celeriac
3 tbs of homemade mayonnaise
salt and pepper
1 lemon

Succulent chicken

  1. Heat the AEG ProCombiPlus Steam Oven to 69°C on the Sous Vide function.
  2. Using sharp kitchen scissors, cut down each side of the chicken backbone. Remove and discard or use in a stock.
  3. Turn the chicken over and press flat. With a sharp kitchen knife, cut through the centre of the breast bone to divide the chicken into two halves.
  4. Finely chop the garlic, thyme and eschallots and mix with the pepper and olive oil.
  5. Spread evenly over the chicken then sprinkle with salt.
  6. Place each chicken half into a separate sous vide bag and using the AEG PrecisionVac SousVide Vacuum Sealer Drawer, individually seal each bag on Full Pressure.
  7. Place the sous vide bags into the oven and steam for 1 hour and 40 minutes.
  8. Remove from the oven, chill in iced water then refrigerate until required.

Celeriac remoulade

  1. Peel back the rough skin of the celeriac and run the flesh through a mandolin to make flat, thin sheets.
  2. Pile the sheets three or four high and julienne into thin strips.
  3. Place the julienned celeriac into a bowl and combine with enough mayonnaise to bind it together without being runny.
  4. Season with salt and pepper then add a few drops of lemon juice to taste.
  5. Remove the chicken from the sous vide bags and slice the breasts into 4-5 pieces and the legs into joints. Serve beside the celeriac remoulade.