If you are feeling very confident with a knife, you can cut the celery root and beet into very fine matchsticks. And don’t be put off by the idea of spatchcocking the squab chickens it is really very simple and makes for a dramatic presentation.
Ingredients
- ¼ cup unsalted butter
- 2 garlic cloves, finely chopped
- 2 thyme leaves sprigs, chopped
- 4 squab chickens, spatchcocked
- ½ celery root, peeled and grated
- 2 beets, peeled and grated
- 2 teaspoons freshly squeezed lemon juice
- ¼ cup Mayonnaise
- 2 tablespoons crème fraîche or sour cream
- 2 tablespoons Dijon mustard
- 2 teaspoons wholegrain mustard
- 2 teaspoons chopped parsley leaves
- 2 tablespoons sunflower seeds, lightly toasted
- Sea salt and freshly ground black pepper
How to Make It
- Beat together the butter, garlic and thyme until well blended. Rub into the squab chickens, pushing some under the skin of the breast if you can, to help keep the meat moist while it is cooking. Heat the barbecue or oven to maximum.
- To make the coleslaw, put the celery root and beets in a bowl and stir in the lemon juice. Add the mayonnaise, crème fraîche, mustards and parsley, and mix well. Add the toasted sunflower seeds and season with salt and pepper to taste. Cover and put in the refrigerator until needed.
- Cook the squab chickens over maximum heat on the barbecue 1 to 2 minutes on each side, then transfer to a higher shelf and cook with the lid closed for about 5 to 10 minutes more until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Alternatively, cook in the oven for 4 minutes, then turn the oven temperature down to 375°F and cook 10 minutes longer. Let rest for a couple of minutes in a warm place, then serve hot with the coleslaw.
