Sous vide spatchcock chicken with bulb fennel orange and onion
I thought I would make a sous vide version of one of my favourite recipes; Spatchcocked chicken with fennel and onions. I've used an orange instead of a lemon. As sous vide cooking tends to intensify the flavours I removed all of the bitter pith by cutting off with the rind and just including a few strips of lemon zest.
Sous vide spatchcock chicken with bulb fennel orange and onion | |
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Servings: | Serves 2 |
Calories per serving: | 1299 |
Ready in: | 8 hours, 20 minutes |
Prep. time: | 20 minutes |
Cook time: | 8 hours |
Difficulty: | |
Recipe author: | Chef |
First published: | 21st February 2016 |
Best recipe reviewRubbish! 2/5 Don't waste your time making this! |
This recipe needs further development
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Not as good as expected
This was inferior to the roast version. I felt it was overcooked with a mushy mouthfeel. It was still nice, but not worth all the extra effort.
I will redo shortly, leaving the skin on, adding garlic butter and without peeling the orange. We'll get there in the end!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5kg (medium-sized) whole chicken
- 1 fennel bulb, chopped
- 1 small brown onion, peeled and roughly chopped
- 1 whole orange
- A pinch of sea salt and freshly ground black pepper
Mise en place
- Preheat the sous vide bath to 71°C (159.8°F)
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Cooked chicken breasts removed, ready to plate up
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Vacuum packed and ready to cook
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Spatchcocked and skinned with the basic ingredients
Method
- Remove the parson's nose and spatchcock the chicken, skin the chicken and trim and discard as much fat as you can. I've also snipped the wing-tips and removed any obvious stray bones.
- Season with sea salt and freshly ground black pepper and drop into a suitable sized sous-vide bag. My widest bag, cut to 30cm [12"] was plenty large enough.
- Remove the core from the fennel bulb and roughly chop.
- Peel and roughly chop the onion.
- Reserve a few strips of zest from the orange, then use a knife to remove the pith and skin. Discard.
- Quarter the orange and add to the bag, together with the zest, chopped fennel and onion.
- Vacuum seal and cook in a sous vide bath at 71°C (159.8°F) for 8 hours.
- I tend to discard the orange, most of the onion and fennel, using the remnants and the cooking liquor to flavour the gravy. Chicken gravy granules is a good cheat for the gravy!
Serving suggestions
Serve with roast potatoes and a green vegetable.
Recipe source
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