Brad Benski
TVWBB Super Fan
So with the discussions of confit and a Whole Chicken sitting in the fridge this weekend I was off on a task.
The chicken got butchered into Breasts, Legs and then stock made. With the legs they were cured in a simple cure of #1, salt, sugar, and Herbs de Provence.
Once cured I cooked in the Sous-Vide method at 180 for 12 hours and used fresh Lard in lieu of Duck Fat as that is what was available.
So here is the chicken after sitting overnight in the fridge for 24 hours. Tried to crisp up the skin at 425 for 20 minutes. Ended up keeping in the oven for 25 minutes but the skin didn't get as crispy as I'd of liked
Here is the plated version with my favorite veggies, Peas and Sweet Potatoe
And since I'm a Monosyllabic eater you can see what the Chicken itself looked like. Once the skin was removed the leg naturally seperated from the thigh and when I tried to lift the leg by the bone the meat stayed on the plate.
My impression is that the meat was as tender as braising methods such as the slow cooker but not as stringy. The flavor was great not too salty and not overwhelming on the herbs, and not hammy. Tasted like chicken! There was a richness imparted by the fat that is indescribable and the texture was closer to that of a day old refrigerated left over but more tender.
Now to see if I can source a fresh duck and give Duck Confit a try and maybe that Cassoulet a try. Hoping Central Market or Whole Foods can come through otherwise I may have to make due with a frozen Peking Duck.
The chicken got butchered into Breasts, Legs and then stock made. With the legs they were cured in a simple cure of #1, salt, sugar, and Herbs de Provence.
Once cured I cooked in the Sous-Vide method at 180 for 12 hours and used fresh Lard in lieu of Duck Fat as that is what was available.
So here is the chicken after sitting overnight in the fridge for 24 hours. Tried to crisp up the skin at 425 for 20 minutes. Ended up keeping in the oven for 25 minutes but the skin didn't get as crispy as I'd of liked
Here is the plated version with my favorite veggies, Peas and Sweet Potatoe
And since I'm a Monosyllabic eater you can see what the Chicken itself looked like. Once the skin was removed the leg naturally seperated from the thigh and when I tried to lift the leg by the bone the meat stayed on the plate.
My impression is that the meat was as tender as braising methods such as the slow cooker but not as stringy. The flavor was great not too salty and not overwhelming on the herbs, and not hammy. Tasted like chicken! There was a richness imparted by the fat that is indescribable and the texture was closer to that of a day old refrigerated left over but more tender.
Now to see if I can source a fresh duck and give Duck Confit a try and maybe that Cassoulet a try. Hoping Central Market or Whole Foods can come through otherwise I may have to make due with a frozen Peking Duck.
