Cut the legs and thighs from the carcass, then cut them in half at the knee joint and place in a
While the legs are cooking prepare your braised celeriac. Heat a medium-sized pot and add the oil then the sliced banana shallots and
Turn the oven to 170°C. Rinse the inside of the carcass with cold water, pat dry with kitchen paper and lightly season it. Drizzle some extra virgin olive oil over the carcass, sprinkle with salt and rub it in. Line a roasting dish with aluminium foil and sit the carcass in - sitting on its wings with the breasts facing up. Pour
Pull the meat from the poached legs, discarding bones, then cut or shred into pieces and mix with the watercress and place on your plates. The celeriac salad is best eaten at room temperature, but if serving this in winter you may want to warm it up gently before plating up. Carve the breasts off the carcass and serve alongside the salads, drizzling any roasting-pan juices over as you do so.
© 2010 Peter Gordon. All rights reserved.