Chicken Crown
Career expat wife, just passed the 56-year mark, with almost 32 years living overseas (as an adult) under my belt. I love cooking and writing and writing about cooking. You can find more recipes (mostly not sous vide though. I'm still learning the technique.) on my blog ...
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 3
1 chicken crown, bone in, skin on (about 1.5 lbs or 700g)
1 small lemon, sliced in thin wedges
Leaves of 1 large sprig rosemary
3 tablespoons butter
Flakey sea salt
Freshly ground black pepper
Optional for roasting:
2 tablespoons olive oil
3-4 small onions, peeled and quartered
1.1 lbs or 500g Chantenay carrots, topped, tailed and scrubbed clean
2-3 parsnips, peeled and cut into sticks
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
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Step 2
Liberally salt and pepper the chicken crown. Sous vide 145°F for 1 hour 45 minutes with lemon slices, rosemary and butter.
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Step 3
Remove from sous vide and leave to cool still in the bag. If you aren't roasting until later, refrigerate and increasing the roasting time to compensate.
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Step 0
To finish, roast on 375°F or 190°C, fan assist, for about 40-45 minutes, accompanied by onions, carrots and/or parsnips drizzled with olive oil and seasoned with salt and pepper, if desired. Turn pan occasionally so the chicken crown browns evenly.
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Step 1
Cover with foil and leave to rest for 10 minutes. Carve to serve with pan juices.