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Whole Poached Chicken w/ Wine?

aaron.m.kent

I was thinking of attempting the Whole Poached Chicken but with 50/50 stock/wine rather than 100% stock. I'm hoping for a coq au vin flavor profile. Any advice/caution/suggestions on this idea? Thanks!

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meyer8863

Unlike the poached chicken, coq au vin has a pretty intensely(in a good way) flavored sauce rather than a soup. Because of that, I would take your 50/50 stock/wine and reduce the hell out of it. I would use 1 bottle of wine (approximately 3.25 cups) and then enough stock to hit the 2000g or 8 cups of total liquid the recipe recommends. I would reduce that 8 cups of total liquid by half (at least). A whole chicken will give off way more liquid than you expect. Since you're boiling off water, you can always add more once it comes out of the bag. If you don't boil it down, it'll still come out great... but you really need to at least boil the alcohol out of the wine before bagging. You didn't say anything about texture of the chicken. If the texture in the chefsteps recipe is what you're looking for, stick with it. If you're looking for the more braised texture of a traditional recipe, go with a higher temp.

Good luck!

aaron.m.kent

Thanks so much for this advice. Reducing first is a great idea. For time/temp I was thinking of 70C for 3 hours. Thoughts?

meyer8863

I like the temp... the CS recipe calls for 6 hours. Not sure I would go less than 5 (especially if you're using a big bird). 7-8 hours wouldn't hurt, if you want to be safe. Let us know how it turns out!

aaron.m.kent

Thanks! I'm doing just 4 whole legs (not a whole bird), so I assume I would need less time? I will report back with results!

aaron.m.kent

So this turned out pretty nicely. I used 4X chicken legs. Took 6cups stock and a full bottle of wine, reduced by 1/2, then sous vide the legs and vegetables in the reduction for 3 hours at 70C. Next time I would probably go longer to get a more tender texture. The chicken was still quite snappy.