Supreme of corn-fed chicken, stuffed with plums

Step 1 of 5: For the stuffed corn-fed chicken suprême

Remove the wing bone and the small inner fillet from the suprême, set aside for the sauce. Separate the skin, place it in a pan lined with parchment paper, and season with salt and pepper. Cover with another piece of parchment paper and weigh down with a pot. Cook over low to medium heat until the skin is nice and crispy. Butterfly the chicken breast by cutting it open so it can be stuffed. Pit and quarter the plums. Caramelize sugar in a pan, add the plums, deglaze with plum schnapps, and briefly flambé. Now salt and pepper the opened suprêmes, drizzle with plum schnapps, and top with the plums. Then fold the fillets closed and wrap tightly in plastic wrap. Let it steep in the sous vide device or steamer for 5 minutes at 70-80 degrees. Heat butter in a large pan over medium heat and sear the stuffed suprêmes on all sides until they reach an internal temperature of 65 degrees. Remove from the pan, trim the ends, and cut evenly into two pieces. Place them upright on a piece of kitchen paper and keep warm in the oven at 50 degrees until serving.

Step 2 of 5: For the jus

Heat olive oil in a large stainless steel pan and sear the poultry trimmings (wings with bones and inner fillets) over high heat. Clean and dice the celery, carrots, and onion. Once the poultry trimmings are roasted and a fond has formed on the bottom of the pan, remove the meat from the pan, add the vegetables and a walnut-sized piece of butter, and also roast them. Add the meat back and deglaze with a generous splash of plum schnapps. Add plum juice. Simmer for 20 minutes, then strain through a sieve into a small pot and reduce to the desired consistency. Season with salt. Emulsify with ice-cold butter just before serving.

Step 3 of 5: For the celeriac purée

Peel and dice the celeriac. Then cook in boiling salted water until very soft, drain, and let it steam dry. Add cream, purée with an immersion blender, season with salt, and emulsify with nut butter. Transfer to a piping bag and keep warm.

Step 4 of 5: For the potato roll duo

Peel the potatoes and use the vegetable slicer to cut them into thin, long slices. Season each potato slice with salt and pepper and roll it up as tightly as possible along the short side to form a roll. Trim the ends and place the roll upright in a baking dish. Repeat with the remaining potatoes. Then drizzle the rolls with nut butter, add the crushed garlic cloves and a few sprigs of thyme to the baking dish, and bake in the preheated oven at 180 degrees for 25 minutes until golden brown.

Step 5 of 5: For the marinated plums

Halve the plums, remove the pits, and place them in a small bowl. Mix with balsamic vinegar, soy sauce, and sugar, and let marinate.