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Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: gregbooras on January 27, 2020, 04:09:38 PM

Title: Sous Vide Spatchcock Chicken Air-Chilled
Post by: gregbooras on January 27, 2020, 04:09:38 PM

Ingredients:
1 Spatchcock chicken cut in half (used Air-chilled chicken)
Salt (Maldon Sea Salt Flakes)
Rub (used my no salt rub)

Directions:
Pre-heat water bath to 155 degrees – Cook time 4 hours.

Rinse chicken and pat dry, apply salt and rub to both sides of the chicken. Place chicken in vacuum seal bag, vacuum and seal.

20 minutes before the cook is done, fire up the grill to 550-600 degrees.

Once cook time is finished remove chicken from bag and pat dry.

Put the chicken on the grill for 3-4 minutes per side until the chicken starts to brown up, apply BBQ sauce and allow it to char for a few more minutes.

Notes: Excellent taste and juicy!

Title: Re: Sous Vide Spatchcock Chicken Air-Chilled
Post by: old sarge on January 27, 2020, 07:17:37 PM

Looking good!

Title: Re: Sous Vide Spatchcock Chicken Air-Chilled
Post by: gregbooras on January 27, 2020, 09:01:28 PM

Hey David,
The chicken was really good but Air-Chilled chicken is really the best you can do.
Best Greg

Title: Re: Sous Vide Spatchcock Chicken Air-Chilled
Post by: NDKoze on January 28, 2020, 02:37:54 PM

I had never heard of Air-Chilled chicken, but after a quick Bing search, I am now enlightened.

Title: Re: Sous Vide Spatchcock Chicken Air-Chilled
Post by: gregbooras on January 29, 2020, 12:43:45 PM

Air-Chilled It's becoming more common in the US and I think it tastes better also.
The only place that I can find it local is at Whole Foods.
Best GReg