I love roast chicken. I personally see it as comfort food. Moist, tender, flavorfully crusted. . . it just has all the bells and whistles of good food for me. I never thought I could have one of my favorite dishes better than how I’ve come to know it, and by a huge margin!
Simply put, this is the juiciest roast chicken I’ve ever had. . . ever! We do have roast chicken for dinner often at home and I do confess that the breast part ends up in the fridge waiting to be recycled into some other recipe the following day. Not this time.
Let’s begin. Get a good kitchen shear and cut along that chicken all along its backbone. That’s how simple a spatchcock cut is.
Let’s make our marinade. Pretty much like making a pesto, grind the cilantro(leaves and stems), garlic, and black peppercorns in a food processor. Add in about half a cup of olive oil to get all those ingredients into a smooth paste.
We’ll leave the salt out for the meantime as adding it now would cause our chicken to dry up. Salt always does this. It will only be advisable to add salt to your marinade if you’re leaving your meat to marinate for 36 hours or longer. By that much time, your meat will reach a state of reverse osmosis wherein all moisture works its way back inside.
For me, this recipe turned out excellent mainly because of the cooking technique rather than this marinade actually. Have your own trusted blend to spice this chicken up? By all means, go ahead.
Get the chicken in a sous vide bag together with the cilantro paste you’ve just made. Leave it to sit in the fridge for a minimum of four hours or better yet overnight.
Here’s another good thing made possible by sous vide cooking. Eating pink chicken flesh used to be a sure recipe for food poisoning. No longer. Pasteurization(or killing bacteria), is not a result of cooking temperature alone. It can be achieved through long exposure to the right temperature as well.
Put your chicken into an ice bath as soon as it gets out of the sous vide tub. This will bring down the core temperature of your chicken so it doesn’t overcook in the final stage of broiling.
Set the chicken on a baking pan and season it with a good amount of salt. Broil it for 10-15 minutes at 425F. Make sure to get your oven pre-heated to keep the browning process brief and keep your chicken from overcooking.
Those cooking liquids left in the sous vide bag are too intensely flavored to discard. Make a quick dipping sauce out of it. Whisk it with some mayonnaise or yogurt, drizzle in some vinegar, and season to taste with salt and pepper.
Should I say one more time that this is the juiciest roast chicken I’ve ever had?