Whole spatchcock chicken cooked sous-vide 2 hrs @ 64c, then quartered and briefly deep fried at 190c. It was pretty good but did leave some red color at the joints which didn't bother me personally... Gravy made with meat juices from bag, chicken stock, and some herbs/spices popular in caribbeanfoods ... cayenne pepper/salt/white pepper/black pepper/basil/thyme/paprika. Salad with mango chili lime dressing...
