Results tagged “Sous vide” from Birmingham Mail - Restaurant Spy

Roast chicken is best,,,,er...roasted. Right? Wrong.

Try poaching it gently for an hour in stock, drying the flesh, rubbing it with butter, herbs, salt and garlic then giving it a quick blast in a hot oven.

It was a method separately recommended to me by a couple of Brum's finest chefs and worked a treat when I tried it yesterday lunchtime - moist, succulent meat, crisp skin. Perfect poultry.

It's not exactly the ultra-trendy sous-vide method of cookery, but a simpler domestic alternative. And one I'll use whenever I cook chicken in future.