Spatchcocked Lemon Chicken with Oregano Sous Vide Recipe

Ingredients:

2-3 pounds chicken, whole, fryer, spatchcocked

1 teaspoon vegetable or olive oil

4 tablespoons unsalted butter

2 large shallots, peeled and thinly sliced

2 whole garlic cloves, peeled and thinly sliced

6 teaspoons Wondra brand flour or All-purpose flour

2 cups reserved cooking liquid from chicken, or poulty broth as needed

1-2 tablespoons lemon zest, fresh plus ½ cup juice (from 4 lemons), 1/4-1/2 cup lemon juice

2 tablespoons parsley, flat leaf, stemmed and coarsely chopped

2 teaspoons oregano, fresh, stemmed and coarsely chopped

salt, kosher

black pepper, coarse

1/4-1/2 teaspoon chili pepper flakes, or to taste

Directions:

Preheat the VacMaster SV1 to 60C/140F

For spatchcocking and cooking the chicken…

Place the chicken on a large cutting board.

Pat the chicken dry with paper towels, and position breast-side down on the board with the neck facing towards you.

Using high-quality poultry shears or a sturdy chefs knife and holding the neck in one hand, cut along one side of the chicken spine, separating it from the ribs, cutting closely to the spine so that you do not remove any excess meat.

Continue to cut about 3/4 along the spine on one side, repeat on the other side of the spine.

Holding the spine for leverage continue cutting on both sides to remove it completely.

Optionally reserve the severed spine for chicken stock or a quick pan jus.

Flip the chicken so that the breasts face upward and the chicken legs face outward on both sides.

Using the palm of your hands, press along the breast bone with some force to flatten the chicken completely.

The legs and breasts should be lay completely flat.

Fold the chicken wings akimbo and carefully place into a suitable sized VacMaster bag and vacuum seal using a VacMaster suction or chamber machine making sure the chicken remains flat.

Gently immerse the vacuumed packed chicken into the SV1 water bath and cook for 5-6 hours

For the Sauce …

In a large sauce pan (large enough to hold the chicken) add butter, shallots, garlic and cook until fragrant, and slightly browned about 5-8 minutes.

Sprinkle flour over the shallot/garlic mixture evenly and cook, stirring constantly until the flour is very lightly browned, about 1 minute.

Slowly stir in the broth and the lemon juice, scraping up the brown bits and bring to a simmer.

Cook until the sauce is slightly reduced and thickened, 2 to 3 minutes and reserve until ready to serve.

Finishing the and serving …

Remove the bag from the SV1 and carefully remove the chicken from the bag.

Place the chicken skin side up on baking sheet fitted with a cooling rack or using a heat proof skillet or platter and using a blowtorch caramelize and crisp the skin.

Flip the chicken over and repeat.

Alternatively preheat your ovens broiler to high heat and place the chicken skin side up on a baking sheet fitted with a rack.

Broil the skin side of the chicken until the skin is well browned and crispy flip over and repeat.

Place the reserved sauce and pan back on the heat and bring to a simmer.

Stir in the lemon zest, parsley, oregano and season to taste with salt and pepper.

Gently place the browned chicken skin side up into the pan above the surface of the sauce, and any accumulated juices into the roasting pan.

Bring the sauce to a medium simmer and let the chicken cook in the sauce for 3-5 minutes.

Serve Immediately with sauce on the side.

In a large sauce pan (large enough to hold the chicken) add butter, shallots, garlic and cook until fragrant, and slightly browned about 5-8 minutes.

Sprinkle flour over the shallot/garlic mixture evenly and cook, stirring constantly until the flour is very lightly browned, about 1 minute.

Slowly stir in the broth and the lemon juice, scraping up the brown bits and bring to a simmer.

Cook until the sauce is slightly reduced and thickened, 2 to 3 minutes.

Stir in the lemon zest, parsley, oregano and season to taste with salt and pepper.

Gently place the browned chicken skin side up into the pan above the surface of the sauce, and any accumulated juices into the roasting pan.

Bring the sauce to a medium simmer and let the chicken cook in the sauce for 3-5 minutes.

Serve Immediately with sauce on the side.

Transfer the chicken to a serving platter. Whisk sauce, incorporating any browned bits from the sides of the pan and adding chicken stock until it reaches a smooth and homogeneous consistency, about 3 minutes. 

Whisk half of the herb-zest mixture into the sauce. Sprinkle the remaining half over the chicken. Carefully pour the sauce around the chicken. 

Serve, passing the remaining sauce separately. 

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