MacKenzie Posted January 20, 2018 Report Share Posted January 20, 2018 This is the first time I have sous vide a whole chicken but it won't be the last. A friend and I decided to cook ourselves a fun dinner. She did the appetizer and the dessert and I did the main course. This is the recipe for the chicken- https://recipes.anovaculinary.com/recipe/sous-vide-whole-chicken The trussed chicken goes in the bag with stock, celery, leeks, carrots, shiitake mushrooms, thyme, bay leaves and soy sauce. Here are the veggies ready to go into the bag with the chicken- The whole works goes on for 6 hours at 150F. But we end up with a snow storm and decide it is not safe for my friend to come out. I finish the chicken, cool it and put it in the fridge for overnight. The next day about 2 hours before dinner the bag is put back in the bath at 150F to heat up. We received a good foot of fluffy snow, it was very pretty. Appetizer, toasted bread with blue cheese, slice of pear and prosciutto and a little thyme. Chicken and veggies out of the bath- You have to love sous vide to appreciate that pix.. We removed the skin, dried off the veggies and coated them with olive oil and baked at 450F until they were cooked and a little charred. Reduced the sauce. We didn't take any plated pictures. Dessert, maple cheese cake, rich, rich, rich. Finished dinner off with a specialty coffee, no pix This morning for breakfast it was leftovers for me with purple crack. Then for dinner more leftovers except I cooked carrots. We found we didn't like the roasted veggies but the sauce was killer. We both loved the chicken, it was tender and juicy. I would do this again in a heart beat the chicken and sauce were sooooooo tasty. There was another piece of pie for dinner. 6 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 20, 2018 Report Share Posted January 20, 2018 Sounds like a meal that just keeps on giving. Tasty looking. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 20, 2018 Report Share Posted January 20, 2018 Mac did you cut the whole chicken into pieces or just put it in the bag without piecing it out? Those pictures are wonderful, that appetizer looks delicious. So does that maple cheesecake! Ok I took a closer look at the picture and see the chicken is not pieced out, my bad. Those mashed potatoes carrots and chicken look yuuuuuumy 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 20, 2018 Author Report Share Posted January 20, 2018 (edited) Tekobo, I like those meals that keep on giving especially when they are as tasty as this one was. Bruce, those potatoes were nicely creamed and as I mentioned that sauce was to die for can't wait to do a hot chicken sandwich. Edited January 20, 2018 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Grant Posted January 20, 2018 Report Share Posted January 20, 2018 I was sitting here thinking about breakfast when I saw your post. Purple crack eggs it will be! I always love your pictures. Nicely done as always! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 20, 2018 Report Share Posted January 20, 2018 I think Mac is the star photographer for this site. I always feel like I can reach right out and grab the food off those photos LOL 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 20, 2018 Report Share Posted January 20, 2018 Very nicely done, MacKenzie (as always!) 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 20, 2018 Author Report Share Posted January 20, 2018 Tony, I know you SV and I have to say this again- this was the best sv chicken and sauce I've had. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 20, 2018 Report Share Posted January 20, 2018 Another wonderful meal Mac the colors are amazing. 1 Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 21, 2018 Report Share Posted January 21, 2018 Wow 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 21, 2018 Report Share Posted January 21, 2018 As it happens, I have a whole chicken in the freezer, so I might have to give this a go. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 21, 2018 Author Report Share Posted January 21, 2018 I hope so, Tony.:) Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 21, 2018 Report Share Posted January 21, 2018 I'm in love with the maple cake will look up a recipe great eating MacOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 21, 2018 Author Report Share Posted January 21, 2018 Thanks, Aussie, I will ask my friend if she has a shareable version of the recipe. Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 21, 2018 Report Share Posted January 21, 2018 How did you vacuum seal a whole chicken with broth in it? Or did you use a ziplock bag of some sort? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 21, 2018 Author Report Share Posted January 21, 2018 I didn't Shuley, I used a zip lock back and just dunked it in the water with one corner above the rest of the bag and above the water level, then slowly lowered it while closing it off. It worked like a charm. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 21, 2018 Author Report Share Posted January 21, 2018 10 hours ago, MacKenzie said: Thanks, Aussie, I will ask my friend if she has a shareable version of the recipe. Aussie, she is going to bring the recipe out on Tues. so I should be able to get it up Tues. or Wed. at the latest. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 24, 2018 Author Report Share Posted January 24, 2018 @ Aussie, here you go - Praline Cheesecake Crust- 1/4C butter 1C Graham Wafer crumbs 2T packed brown sugar Filling- 3 packages of cream cheese 8 oz size 1 and 1/4 C packed brown sugar 2T flour 4 eggs 1 and 1/2tsp vanilla 1/2 C chopped pecans Topping- 1T maple syrup Crust: Melt butter is saucepan, stir in crumbs and sugar. Pack into bottom of ungreased 9-inch springform pan or 8x8 inch pan. Bake in 350F oven for 10 mins. Filling: Beat cheese, sugar and flour together at medium speed until blended. Add eggs, one at a time. Beating until blended after each addition. Min n vanilla and nuts. Pour over crust. Bake in 350 degree oven for 50 to 60 mins. Until firm. Chill. Topping: Spread maple syrup over the top to cooled cheesecake. Chill. Serves 12. Filling: Beat cheese, sugar and flour together at medium speed until blended. Add eggs, one at a time. Beating until blended after each addition. Min n vanilla and nuts. Pour over crust. Bake in 350 degree oven for 50 to 60 mins. Until firm. Chill. Topping: Spread maple syrup over the top to cooled cheesecake. Chill. Serves 12. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 3, 2018 Report Share Posted March 3, 2018 @ Aussie, here you go - Praline Cheesecake Crust- 1/4C butter 1C Graham Wafer crumbs 2T packed brown sugar Filling- 3 packages of cream cheese 8 oz size 1 and 1/4 C packed brown sugar 2T flour 4 eggs 1 and 1/2tsp vanilla 1/2 C chopped pecans Topping- 1T maple syrup Crust: Melt butter is saucepan, stir in crumbs and sugar. Pack into bottom of ungreased 9-inch springform pan or 8x8 inch pan. Bake in 350F oven for 10 mins. Filling: Beat cheese, sugar and flour together at medium speed until blended. Add eggs, one at a time. Beating until blended after each addition. Min n vanilla and nuts. Pour over crust. Bake in 350 degree oven for 50 to 60 mins. Until firm. Chill. Topping: Spread maple syrup over the top to cooled cheesecake. Chill. Serves 12. Filling: Beat cheese, sugar and flour together at medium speed until blended. Add eggs, one at a time. Beating until blended after each addition. Min n vanilla and nuts. Pour over crust. Bake in 350 degree oven for 50 to 60 mins. Until firm. Chill. Topping: Spread maple syrup over the top to cooled cheesecake. Chill. Serves 12. Cheers Mac am going to do this for sure ,looking back at the pics I can't help thinking what a great home those birds have lolOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
