- Preparation time
- 30 mins
- Cooking time
- 180 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 4, 2016
- 2 1/2 lb
- Chicken - Whole
- 4 Cup
- Broth - Chicken
- 14 oz
- Onions - Baby
- 8 oz
- Potatoes - New
- 2 Clove
- Garlic - Fresh
- 6 oz
- Carrot
- 3 1/2 oz
- Mushrooms - Dried Shiitake
- 1 Tbsp
- Mustard - Dijon
- 1 Sprig
- Thyme - Fresh
- 2 Individual
- Bay Leaf
- 1 Bunch
- Chives
A delicious tender bird, cooked all day in it’s own juices makes for wonderfully textured meat that tastes divine.
- Start by preparing the sous vide (water bath): add water to it and set the temperature, in this case 185°F
- While waiting for the water to reach the desired temperature, prepare the chicken and vegetables
- Add whole trussed chicken (tied up so it holds together in the pouch while poaching), the chicken broth, half of the baby onions, mushroom and its stock, garlic, bay leaves, thyme, mustard, salt and pepper, seal the pouch then set aside.
- In a separate pouch add the carrots, potatoes,rest of the baby onions and salt and pepper and seal
- By now the sous vide should be ready at 185°F, if not wait and when ready place the carrot and potatoes pouch into the sous vide for2 hours. Reserve
- Lower the sous vide temperature to 144°F, when it reaches the desired temperature, place the chicken pouch in to the machine for 8 hours. For the last hour add the vegetable pouch to finish off cooking and re-heating
- Remove the vegetable pouch, set aside. Remove the chicken pouch from bath and sieve the contents into a saucepan. Reserve the mushroom and onions. Place the broth in to a pan and simmer it until reduced by half
- Untie the chicken and place it in a heat proof dish under the broiler for a few minutes to brown and crisp up the skin if desired.
- By now the broth should be ready, add a knob of butter to achieve a shiny gravy.
- For the onion purée: add the onions (sous vide with the chicken) 2 tbsp of chicken broth and cream into a blender, mix well, check for salt and pepper
- Serve: vegetables around the sous vide whole chicken, place the onion puree in a separate dish. Enjoy