5 hours ago, JoNorvelleWalker said:As reported in the dinner thread...
The Bell & Evans chicken half was air dried 26 hours in the blast chiller, then cooked "sous vide" 5 hours at 63C. Finished 10 minutes at 250C. Perfect skin and flesh. One can only eat so much, thus I have yet to form an opinion of the breast meat.
Comments on the anova site for this recipe said the meat was bloody on the bone. I had no such issue.
This is what I really like about these ovens. It took 31 hours and 10 minutes (if my addition is correct) in order to get your chicken dinner on the plate.
Last night, at 4:30, I decided we should eat the chicken, still in its original package in the fridge, for dinner. I cut it up, the back and wing tips went into the freezer for future stock, the rest onto a sheet pan, rubbed it with fat, seasoned it, popped it into a 400℉ (the big) oven (on convection) for 40 minutes (removed the breast at 25 minutes), and we were eating dinner at 6:30.
Perfect skin and flesh, too.
Don't read the comments.
