Saturday, July 2, 2011
Slightly Less Scary Chicken
Chicken and roast Veg. Hard to imagine a simpler meal.
Put the chicken on a bit earlier this time. Threw it in the rice cooker at midday when I was home for lunch. About 6 pm I chopped up some vegetables, carrot, dutch potato, sweet potato, carrots, eggplant, garlic and a lemon. Threw that in a pan, drizzled it with EVO oil, honey and sprinkled with rosemary leaves. 200 degrees for an hour or so ('til cooked really).
The chicken came out of the bag at 7 (so seven hours at 55.4). Very little water had come out, just a few drops really. I doubt it lost more than 1% in cooking. Sliced up, put on the plate and the roast veg added. Total prep time of 15 minutes at most.
I feel a bit more confident about cooking the chicken a bit longer. I don't think the result is *quite* as good, but there's not much in it. The chicken is still soft, tender and so flavourful. It has an interesting mouth feel, very soft, but still with a tiny feeling of fibre texture that lets you know you're eating something that was alive not that long ago. Really it's splitting hairs and the result is so much better than any other chicken you've ever had any other way that there's no comparison. These were 7 dollar a kg battery farm breasts that I vac sealed and froze and yet the result is the best chicken ever.