Sous vide spatchcock chicken with bulb fennel orange and onion
I thought I would make a sous vide version of one of my favourite recipes; Spatchcocked chicken with fennel and onions. I've used an orange instead of a lemon. As sous vide cooking tends to intensify the flavours I removed all of the bitter pith by cutting off with the rind and just including a few strips of lemon zest.
Not as good as expected
This was inferior to the roast version. I felt it was overcooked with a mushy mouthfeel. It was still nice, but not worth all the extra effort.
I will redo shortly, leaving the skin on, adding garlic butter and without peeling the orange. We'll get there in the end!
See your street as it was 11 years ago! ...
- 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
- Preheat the sous vide bath to 71°C (159.8°F)
- 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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