Slow-Cooked Whole Chicken with Semolina and Celery Stalk

Tender whole chicken paired with celery stalk and celery root and semolina, finished with tarragon and a hit of mace. 1. Pat the whole chicken dry and season with sea salt, mace. 2. Heat truffle oil in a heavy pan and roast the whole chicken until it develops a deep golden crust, about 16 minutes. 3. Add celery stalk and celery root to the pan and cook until just tender, stirring in tarragon for fragrance. 4. Cook the semolina separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.