Roast Supreme of Chicken

Crispy and juicy.

Author

Tim Blackshaw

Chef

Prep Time: 01:00

Recipe Time: 01:30

Temperature : 149F / 65C

Ingredients

• Smoked sea salt
• Caster sugar
• White pepper 1/2 teaspoon
• Dried thyme
• Chicken/duck or goose fat
• 2 Corn fed chicken supremes, skin on, wing bone on.

Directions

1. Put 1 tablespoon of each dry item (except pepper) in spice grinder. Add a few turns of freshly milled white pepper and rub all over chicken supremes. Leave at room temp for 1 hour on kitchen paper. Brush with a little fat and roll into sausage shape using cling film or elastic ties to achieve a uniform even size and shape. Put into zip lock bags and seal. Can have multiple supremes in each bag but ensure there is a gap between each one.
2. Place in water bath set to 65°C for 90 mins.

Finishing Steps

1. To finish, seal supremes in a hot frying ban with a little vegetable oil to achieve a lovely golden colour. Add a knob of butter and spoon the fat over the chicken. Allow to rest for 5 mins then carve and serve with your favorite veg.