Garlic roast chicken with celeriac and Parmesan mash
Preparation time: 15 minutes
Cooking time: 2 hours
200ml (7fl oz) white wine
200ml (7fl oz) chicken stock
2 garlic bulbs, halved
2 large sprigs rosemary
1 large free-range chicken
For the celeriac and Parmesan mash:
1 medium celeriac weighing around 650g (1lb 2oz)
700g (1½lb) floury potatoes
25g (1oz) butter
3 tbsp milk
75g (3oz) finely grated Parmesan
3 tbsp chopped fresh parsley
1 Preheat the oven to 190°C/R5. Pour the wine and stock into a roasting tin and place the garlic in cut side down. Add the rosemary sprigs and then place the chicken on top, breast side down. Roast for 1 hour, turn the chicken over so it’s breast side up and continue to roast for a further hour or until cooked through. Allow to rest for 10 minutes.
2 To make the mash, peel the hefty skin from the celeriac with a sharp knife (a peeler won’t do) and cut into 3-4cm cubes. Cut the potatoes to the same size and place in a pan with the celeriac. Cover with water, bring to the boil then simmer for 15 minutes until tender.
3 Drain well and return to the pan over a low heat to drive off any water. Add the butter, milk, Parmesan and parsley and mash together, leaving a little bit of texture if you fancy. Season well. Carve the chicken and serve with the mash, garlic halves and a good spoonful of pan juices. Delicious served with steamed greens.