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Rooster SV

Panouil_Moujito_37393

Hello,
i would like to cook a rooster sous vide tonight and i would like to get some thoughts on time and temp. Now it's in an 2% brine and i'm thinking keeping it for 8 hours. I'll cook the legs, breast and wings separate. Don't mind long cooking times.

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Tim_Sutherland_52834

Breast I do 60C for 45mins, no skin. I crisp the skin in the oven between two silpats. Chicken legs I bone and pound flat (~3mm) with skin on, 60C for 45min. Out of the bag I put the legs in a hot pan skin side down and cook until crisp. Wings I use for stock.

The last few times I cooked chicken I made a galantine and SV 62C for 4 hours, then very hot pan for the skin. This Jacques Pepin video shows a great method of boning the chicken.

Panouil_Moujito_37393

Wow i made a mistake. I wrote roaster instead of Rooster! Can someone correct the title and post?

seijoed

Fixed!