Chicken Crown

This bone-in chicken crown roasts to perfection after a 1 hour 45 minutes sous vide. Succulent and tender, it carves wonderfully into delectable slices. Serve with onions, carrots and/or parsnips for a complete meal.

Author

Stacy Rushton

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 Food Lust People Love. https://www.foodlustpeoplelove.com/

Prep Time: 00:10

Recipe Time: 01:45

Temperature : 145F / 62.8C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
2. Liberally salt and pepper the chicken crown. Sous vide 145°F for 1 hour 45 minutes with lemon slices, rosemary and butter.
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.

__placeholder__

1. 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.
2. Cover with foil and leave to rest for 10 minutes. Carve to serve with pan juices.