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Bok Bok Bok

Dave_153446

Have been playing around a lot with chicken last few months, tonight had a go at a Poulet de Bresse argued by many as the producer of the best chickens in the world (the only chicken with an AOC status!). Being in Asia they are available frozen, so chook was thawed in fridge.

Overall weight: 1.3kg

Breasts: 225g

Thighs: 240g

Method:

Broiled

Sous vide @ 65c (1-2 hours for white-dark meat respectively) with only a salt/sugar season (5/2 @ 1.5% weight).

Broiled

Served with roast butternut pumpkin / sebago potatoes / carrots.

Need to work on time/temp combo for the breasts - the flavour was great, but the breasts came out a touch firm/rubbery and a little dry. Being free range organic, it's smaller and I suspect I just need to make some tweaks to time and temp. I will also play around with brining options including injection.

Suggestions on tweaks on time/temp gratefully received - the time/temp above has worked very well with capon chickens @ around 1.8kg where the breast portion is ~480-500g - perfect tender and moist result for those.

Will try the dark meat tomorrow and report on that.

Thanks for any suggestions!

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Comments

tshewman

breasts try 60-62C for 45 minutes. Recommend brining Injection if whole, submerged if not (2% 24hrs, or 6-8% for 4-5 hours)

naithaddi

A good temp for poulet de bresse, is sous vide 59ºC then finish in the pan, it will reach 62/ 64CºC. Hope you didn't discard the bones, they make the best chicken jus you'll ever had. I miss Poulet de Bresse, they don't import them in Canada.

rdj_245907

I bought some at Zehrs last summer. Hopefully more this summer.

Dave_153446

Ah Nicolas thanks! I'll give that a try! I've definitely kept the bones. Plan to pressure cook to stock - carcass, wings, and wishbone. Do you recommend a brown stock or a white stock?

Dave_153446

Thanks Todd! Yep that makes sense - first step was to draw a baseline and then tweak from there. Will try this in the next few variations.

Dave_153446

Since posting i've done further reading around the traps on texture / moisture variations across breeds and free range vs. not. I wonder if someone's tabulated the variations somewhere on this or at least across a couple of breeds?

naithaddi

I actually would recomend a basic french jus:

Brown bones in 150 gr of foaming butter until they are georgously golden, remove and reuse the butter to brown onion and carrot, i'll omit celery, it's too strong. When it's brown, add black pepper, a garlic clove (bruised) add just wnough water to cover, scrap the bottom of the pan to detach the fond. Let the water reduce to the point where it start to create more fond. Add more water, just to cover and reduce again to nothing. Finally add more water and this time cook on low beat for at least an hour, pass though a fine seive and reduce to consistency.

You can either filter the butter before adding the water or do what I like to do. Cook the jus with the butter and get rid of it after, The butter is a great carrier of flavour and willl make your jus tastier, you can then either let it sit in the fridge and remove the fat layer on top or use a fat separator.