Roast Supreme of Chicken
Chef
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Ingredients for 2
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
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Step 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.
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Step 2
Place in water bath set to 65°C for 90 mins.
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Finishing Steps
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Step 0
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.