Table des Matières
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Tip: if using food-grade freezer bags, remove the air from the
bag, leaving the last inch of the top unsealed. Slowly lower
the bag into the preheated water, letting the water displace
the air surrounding the portions of chicken, then seal the last
inch of the top before fully submerging.
3. Let the chicken cook in the water bath for 45 minutes to 2 hours.
Note that the temperature matters more than the cooking time
as the temperature will decide of the doneness of your meat.
Tip: if you do not want to eat the chicken immediately: When
chicken is cooked, carefully remove using tongs and place
bags in an ice bath until completely chilled. At this point, the
chicken can be stored for up to 4 days in the refrigerator
before finishing.
4. To finish: open the bags and remove the chicken pieces,
reserving any gelled liquid. Pat dry with paper towels.
5. Heat the oil in a nonstick or cast iron skillet over medium heat until
shimmering. Gently lay the chicken in the skillet, skin side down.
Use a spatula to hold the chicken down flat in the pan. Cook until
golden brown and crisp. Flip chicken and warm seconds side for
a few minutes. Transfer chicken to a paper towel-lined plate.
6. Return pan to medium-high heat. Add minced shallot and cook
until softened, about 30 seconds. Add white wine and cook until
reduced by half, about 2 minutes. Stir in gelled chicken juices
and mustard. Remove the pan from heat and add butter, lemon
juice and parsley. Whisk all ingredients together and season to
taste with salt and pepper.
7. Serve chicken immediately with pan sauce.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
Print only what is inside the frame.
10
Assembly page 10/44
SVD 43056 - 120501
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Table des Matières
