Took a whole chicken and spatchcocked it, dry brined with 1.0% kosher salt and 0.2% MSG by weight for 24 hours. Cooked at 145F/100% humidity for 6 hours, then chilled. Rubbed with a Peruvian spice rub, and seared over charcoal until golden and crispy skin is formed and chicken is warmed through!
by InspectionHuger
7 Comments
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Although I know this pasteurized the chicken and makes it safe to eat but was the chicken meat pinkish especially around the joints? Most guests will be freaked out by it unfortunately and it really holds us back from making chicken taste better.
That looks amazing. Did you cut it in half before grilling?
Do you work at a hotel or something? Why do you have a 50k combi oven
I want to do this but Piri Piri
That looks like just a half chicken…..spatchcock?
Sous vide is french for “under vacuum”.
Combi ovens do not use vacuum.