The garlic butter freezes perfectly and can be used for many other dishes such as grilled steak and chops, tossed through pasta or smeared on hot white baguette to accompany any meal.
Season the chicken breasts with a little sea salt.
Heat the stock in a pan just big enough to fit the chicken,
potato and celeriac. When hot, immerse the chicken, potato and
celeriac into the stock, cover with a cartouche (disc of parchment
paper) and very gently poach for 10 to 12 minutes until the chicken
is just cooked and the potato and celeriac are tender.
Remove the chicken, potato and celeriac from the stock, cover
with the cartouche and keep warm.
In the same pan reduce the stock by 70% then whisk in the
butter, a little at a time over low heat until fully incorporated,
add the chicken, potato and celeriac back to the pan to warm
through and serve straight away.
METHOD FOR THE BUTTER:
Bring the butter to room temperature.
Blend all the ingredients together in a food processor.
Roll out into cylinders using parchment or cling film into a
log & chill.