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Pork tenderloin marinated in honey mustard, lawrys salt & brown sugar cooked indirect at 350 and reverse seared and finished in cast iron pan roasted baby carrots in pork pan while pork rested made some killer Parmesan crusted potatoes that I highly recommend. I used truffle salt and put Parmesan cheese on top and turned to broiler last 15 minutes. Definitely making that again https://www.thetravelpalate.com/potato-bites/

5 butts on. Let’s see how these go.

I can get really good artisanal chickens at The Local Butcher Shop in Berkeley. Our favorite preparation is the signature Zuni Cafe Chicken, which would be amendable to this modified technique. Harder in to find great birds in New York City. I've been twice to Yakitori Kono, and that's the best chicken I've ever had. He spent six months searching before contracting with a Pennsylvania farmer; here's a video of his operation: How Chef Atsushi Kono Makes Chicken Skewers From Wings to Testicles — Smoke Point Westermann clearly has a few gallons of stock simmering when he needs it. I sometimes do, but this is an ideal application of sous vide: Thaw one freezer packet of stock, and vacuum pack it with the bird, then cook in a water bath as indicated. The stock gets better, same effect on the bird as a bath in a huge stock pot.

@Troble - she lost all street cred on those potatoes when she hyped using the pre-grated parm in the "green can." That stuff is vile - full of "sawdust" (aka, cellulose) to keep it from clumping up. Just buy real parm and finely grate it with a microplaner!

Paul, if you try it I hope you will post the results. Vermicular has a good recipe for cooking a whole chicken and some veggies but they start off with a few tablespoons of oil in the casserole. Cook that with the cover on then remove cove and cook in a hot oven 460F

Chicken in chicken stock in sous vide. Game changer, thanks @Syzygies. Was intrigued by this method but didn’t want to lose gorgeous juices into a stock pot. This way the enriched stock will make an even better sauce. Thanks for the intro to this cooking choice @David Chang, definitely going to try it. @Braai-Q has access to some great local chicken. Trouble is, it’s local to him and about three hours’ drive from my house. Will have to wangle a visit soon.

Hmmm. Those potatoes look good. Going to try that for sure. Thanks @Troble!

well the results were great, but this meat is so fatty i want to pass out after a few bites… IMG_0982.MOV