Chicken Sous Vide.

I have a nice source for some local whole chickens which we have been butchering out the airline from and sous videing.

These go into 140 deg F water for only 2 hours.  Then they are seasoned and seared to a golden brown and served right now with a roasted garlic jus, bacon braised swiss chard and roasted garlic potato puree. 

Water bath is ALMOST ready…

I think I mentioned this before, bones are used for our stock, livers for a sautéed dish in our bistro, thighs for our bistro coq au vin, and the wings for my soon to be famous chef snacks (see prior post…).  I love 100% useable products.

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