I don't know the secrets of a restaurant kitchen. I'm guessing they cook their chicken to the appropriate temperature. Perhaps they place it in a brine for a few hours to enhance it's juicyness. Do they sous vide? I doubt it.
I have never done chicken via sous vide. Usually I toss it into a skillet and roast at 350 degrees until crisp and juicy. This normally works fine.
Could sous vide elevate above the comfortable simplicity of an oven roasted chicken?
Let's find out.
First I brined it in a quick brine modified from Michael Ruhlman.
- 15 oz water
- 100g salt
- 3 cloves garlic, sliced
- 1/2 onion, sliced
- 1/2 orange, quartered
- 3 bay leaves
- 2 teaspoon cracked black pepper
- 1 teaspoon crushed red pepper flakes
- Fresh cilantro
- 15 oz ice
Then discard the brine and thoroughly rinse the chicken. Seal in plastic bag and vacuum pack. Lower into 147 degree water bath for 2 hours.
I'll be the first to admit that sous vide chicken, (steak, pork, and fish included) looks pale and unappetizing. To remedy, a hot pan and some coconut oil. Sear the outside, make a quick pan gravy, and get ready to plate.
Orange and cilantro brined chicken cooked sous vide and served with a cauliflower and poblano pepper gratin.