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List of ingredients for Sous vide spatchcock chicken with bulb fennel orange and onion


* 1.5kg (medium-sized) whole Chicken
* 1 Fennel bulb, chopped
* 1 small Brown Onion, peeled and roughly chopped
* 1 whole Orange
* A pinch of Sea salt and Freshly ground black pepper

===Method===
* Remove the Parson's nose and Spatchcock the Chicken, skin the chicken and trim and discard as much Fat as you can. I've also snipped the wing-tips and removed any obvious stray bones.
* Season with Sea salt and Freshly ground black pepper and drop into a suitable sized Sous-vide bag. My widest bag, cut to 30cm [12"] was plenty large enough.
* Remove the core from the Fennel bulb and roughly chop.
* Peel and roughly chop the Onion.
* Reserve a few strips of Zest from the Orange, then use a knife to remove the pith and skin. Discard.
* Quarter the Orange and add to the bag, together with the Zest, chopped Fennel and Onion.
* Vacuum seal and cook in a Sous vide bath at 71°C (''159.8°F'') for 8 hours.
* I tend to discard the Orange, most of the Onion and Fennel, using the remnants and the cooking Liquor to flavour the Gravy. Chicken gravy granules is a good Cheat for the gravy!

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Sous_vide_spatchcock_chicken_with_bulb_fennel_orange_and_onion

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