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Joule Whole Chicken

tshewman

Modified poached Chicken from CS. a 4.5lb local chicken. Injection brined and poached in Chicken stock. Finished in the oven. Skin was "ok" crispy but not as good as traditional slow roast at 170F. Part of that was my own fault. I should have used some LN2 to dry off skin (that works like a charm). The other issue is our gas stove (sucks is an understatement). Will try Teriyaki glaze next time (though for me, that stuff is addictive :-)...).

Not to say it again but.....can't wait for September and it SUCKs I'm gonna have to send beta back. LOL

I served the chicken with lemon/salt quinoa, glazed carrots, roasted beets, beet-leaf puree and crispy beet stalks with Belgian endive.

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Comments

Brandon_Byrd_40557

I've never understood SV skin-on chicken unless it's going to be deep fried later. Good tip about the LN2 though... maybe that's a good solution to the problem. That plate looks great though.

tshewman

It's been a while since I've poached a whole bird, and I've done it a few times. The LN2 does help and actually in the freezer for ~30min helps as well (my pre LN2 days)