'Roast' chicken (SV)

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'Roast' chicken (SV)
'Roast' chicken (SV)
Servings:Serves 4
Calories per serving:378
Ready in:6 hours, 15 minutes
Prep. time:15 minutes
Cook time:6 hours
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:2nd February 2014
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This is my first experiment at 'roasting' a whole chicken at a time using a water bath. I have not cooked it whole as such, but cut it in half, for more even cooking. The joy of using this method is that basting is not required.

Ingredients

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Mise en place

  • Preheat the water bath to 71° C (160° F)


Method

  1. If desired, rub the chicken in your choice of herbs or spice mix.
  2. Vacuum pack each chicken half into sealing bags.
  3. Cook in the water bath for at least 6 (maximum 8) hours.
  4. Remove from the bath and pat dry.
  5. Heat oil or butter over a high heat (less so if using butter) in a large sauteuse or frying pan.
  6. Place the chicken halves in the pan and sear for 2 minutes on each side until golden brown.
  7. If you have not added any herbs and spices to the sealing bags, you can add them to the pan for the last 30 seconds of cooking.

Serving suggestions

Serve with potatoes and vegetables or cool and accompany with salad.

Chef's notes

You can also use a blowtorch to sear the chicken, in which case any spices or herbs are best added to the sealing bags at the beginning.

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.