sous vide roast chicken

georges shartouni

georges shartouni

19th February 2016
georges shartouni

sous vide roast chicken

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following sous vide roast chicken recipe a try? It's a summer plate, I like the juice of the chicken with the caramilon sauce and I use chicken juice to give the dish a smooth flavour.


  • 200g chicken breast
  • 15g salt
  • 10g pepper
  • 20g rosemary
  • 50g olive oil
  • chicken juice:
  • 500g chicken bones
  • 150g carrots
  • 2 pc garlic
  • 50g onion
  • 20g lemon juice
  • 200g tomato
  • 20g salt
  • 10g pepper
  • caramilon sauce:
  • 500g carrots
  • 40g tarragon
  • 250g olive oil
  • 50g almond oil
  • 10g salt
  • 5g pepper
  • olive sauce:
  • 300g green olives
  • 80g onion
  • 1 pc garlic
  • 30g orange juice
  • 50g parsley


Clean the chicken breast and season with salt and pepper. Put in a vacuum seal with olive oil and rosemary, vacuum it and put it in a water bath at 55°C for 3 hours. Remove the chicken and put in the fridge for 30 min. After 30 min remove it and season again with salt and pepper and fry at 180°C for 3 min to get a crispy skin on the outside and the juice from the inside.
For the chicken juice, put the chicken with carrots onion garlic lemon and tomato to boil for 6 hours to get the stock. After 6 hours remove from the water and keep it a side to rest.
For the carmilon sauce, sous vide the carrots with tarragon and olive oil at 87°C for 5 hours. Then mix with almond oil until it becomes a smooth consistency.
For the olive sauce, blind the olives with oil and garlic, onions, parsley, and orange. Blend until a smooth consistency is achieved and desperate the sauce.

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