A cult classic in America. It’s basically a really good roast chicken recipe that did the rounds in the 90’s after a glamour magazine staffer touted it as the reason she got engaged.
Serves 2 
120mins 1 whole chicken – about 3oz
2 lemons
3 sprigs rosemary
2.5oz unsalted butter
1 head garlic, cut in half
4 shallots, peeled and cut into wedges
2 tsp plain flour
5fl oz white wine
5fl oz chicken stock
Salt and ground black pepper
For the celeriac gratin:
12fl oz milk
12fl oz cream
2 garlic cloves, bashed
1 onion, peeled and thinly sliced
17oz potatoes, peeled and thinly sliced on a mandoline
17oz celeriac, peeled and thinly sliced on a mandoline
To serve:
Steamed greens
1 whole chicken – about 1.2-1.5 kg
2 lemons
3 sprigs rosemary
75g unsalted butter
1 head garlic, cut in half
4 shallots, peeled and cut into wedges
2 tsp plain flour
150ml white wine
150ml chicken stock
Salt and ground black pepper
For the celeriac gratin:
350ml milk
350ml cream
2 garlic cloves, bashed
1 onion, peeled and thinly sliced
500g potatoes, peeled and thinly sliced on a mandoline
500g celeriac, peeled and thinly sliced on a mandoline
To serve:
Steamed greens
saucepan
ovenproof dish
small roasting dish
Make this spice mix in larger amounts and store it in a jar and you’ll never be too far away from a fresh, sizzling plate of chicken wings. If there are any leftovers (unlikely!) then pop them in a lunch box or pack them up for a picnic – they’re just as good cold as they are hot. Click here for more recipes from Schwartz.
