Crispy Chicken with Celeriac Remoulade
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Christian F. B. Puglisi
Chef and former restaurateur
Be guided through deboning chicken thighs and get tips on how to ensure delicious, crispy skin. The chicken is served with a celeriac remoulade - which despite its name differs significantly from the classic remoulade.
The recipe comes from chef and restaurateur Christian F. B. Puglisi, who runs the restaurants Bæst and Mirabelle, both based on Italian cuisine.
Servings
: 2
servings
Ingredients
2-3
chicken thighs and drumsticks
2
cloves
garlic
50
g
clarified butter
125
g
celeriac in thin strips
2
tbsp
black olives
A small handful of parsley
65
g
mayonnaise
1
lemon
Optional fresh rosemary or similar herbs
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Instructions
Celeriac Remoulade
Step 1/5
Remove any skin from the celeriac. Cut it into thin slices and then into strips.
Step 2/5
Give the celeriac a pinch of salt, massage it briefly, and let it sit for a couple of minutes.
Step 3/5
Chop the olives and parsley, and add them to the bowl with celeriac.
Step 4/5
Add mayonnaise and the juice from half a lemon and stir together.
Step 5/5
Taste and adjust with lemon zest.
Crispy Chicken
Step 1/6
Warm a griddle or pan gradually.
Step 2/6
Debone the chicken – see how in the video.
Step 3/6
When the griddle is medium hot, add butter and a pinch of salt, then place the chicken pieces skin-side down. Place a smasher or meat press on top to press the chicken against the griddle.
Step 4/6
Remove the smasher/meat press from the chicken after a couple of minutes, and season with salt and pepper. Give the two garlic cloves a bash to break the skin, and place them on the griddle, optionally with fresh herbs.
Step 5/6
When the chicken is brown and crispy, turn it and cook it briefly on the other side.
Step 6/6
Remove the chicken from the griddle, and let it rest.
Plating
Step 1/2
Place the chicken on a cutting board skin-side down and cut into smaller pieces.
Step 2/2
Plate and serve with celeriac remoulade.
Christian F. B. Puglisi
Chef and former restaurateur
Christian Francesco Bach Puglisi was born in Italy and came to Denmark as a child, where he qualified as a chef from Restaurant Røgeriet in 2004. He subsequently went abroad and worked as a chef in various restaurants, including El Bulli, which has been named the world's best restaurant on multiple occasions.
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