sous vide roast chicken

georges shartouni

georges shartouni

19th February 2016

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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