- 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
sous vide roast chicken
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.
Ingredients
Method
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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