Sous Vide "brick" Half Chicken Recipe
Lemon Herbed Caper Pancit Miki, Garlic Miso Ratatouille, Coriander Emuulsion
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Ingredients
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Chicken
Pancit Miki
Garlic Miso Ratatouille
Coriander Emulsion
Method
Sous Vide Chicken
- 1
Prepare the Chicken
Season the chicken halves with salt, pepper, olive oil, thyme, lemon zest, and minced garlic. Place in a vacuum-sealed bag.
- 2
Sous Vide Cooking
Preheat sous vide water bath to 165°F (74°C). Submerge the vacuum-sealed chicken in the water bath and cook for 1.5 to 2 hours.
- 3
Sear the Chicken
After cooking, remove the chicken from the bag, and pat dry. Heat a skillet over medium-high heat and sear the chicken skin side down for 3-4 minutes until crispy.
Pancit Miki Preparation
- 4
Cook the Noodles
In a pot, bring vegetable broth to a boil. Add pancit miki noodles and cook according to package instructions until tender. Drain and set aside.
- 5
Garlic Miso Ratatouille Preparation
- 6
- 7
Add Miso
Stir in miso paste, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
Coriander Emulsion Preparation
- 8
Blend the Emulsion
In a blender, combine fresh coriander, lemon juice, olive oil, salt, and pepper. Blend until smooth and emulsified.
