Two chickens are proeparted in parallel, one sous vide and one cooked in a low oven
0. T-6 hours - start the ice machine
1. Cut away the wishbone
2. French the legs
3. Make the brine in the Kenwood
4. Inject 70ml into each breast, and inject the rest of the brine in the legs and thighs. Try not to pierce the skin.
5. Bring a large pot of boiling water to erm.. the boil ands arrange an ice-water bath alongside. Plunge the chicken into boing water, blanch fo 20 seconds, then into the ice water for 20 seconds. repeat twice more.
6. Dry the chicken on towels.
7. Brush with soy sauce and ferigerate on a rack, uncovered, overinight or up to 24 hours.
8. Preheat oven to 95C
9. Arrange a rack on a baking sheet and spray both with oil.Place chicken on rack and stick a thermometer in the center of the thickest part.
10a. Wrap exposed leg bones in foil, and bake the chicken to a core termperature of 60C (3-4 hours).
10b. Sous-vide the other chicken at 64.4C for 4-6 hours.
11. Allow the chicken to rest for 45 minutes.
12. Arrange an oven rack so the top of the chicken will be 6cm from the element.
13. Brish the chickkn with the oil and place of rack breast-down.
14. Broil until skin is crispy, 5-6 mins.
15. Turn over and broil with the breast up until that is brown and crispy, about 4-5 minutes.
16 Serve hot.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 507 | ||
Calories from Fat: 326 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.2g | 48 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 174.6mg | 54 % | |
Sodium 455.6mg | 16 % | |
Potassium 435.2mg | 11 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 42.3g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 507
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