Italian Boned Stuffed Half Chicken (Sous-Vide)

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Hey Guys, this is a complement to the Tutorial Video Posted Here. This post will highlight and cover those items not discussed or shown in the video.

This recipe was created out of thin air while making
something else. I was making my chicken Shank recipe, and the idea of removing all the bones, stuffing, and using cheesecloth was a genius serendipitous moment. 

Let's talk about the stuffing. I've made this a few different ways and have used a plethora of ingredients and chosen sides to match. 

The video in the link is an Italian version that screamed for Pasta, and the one above was a mild Italian Sausage paired with simple ingredients. Simple roasted potatoes and an Israeli Salad. 

I've made a Mexican version where I used Adobo, Chilies, and a variety of Mexican cheese. Greek with lamb and Feta. North African with Harissa and Ras El Hanou. Middle Eastern with Baharat or even Ethiopian with Berbere (I have not made this version yet).

To make a perfect cylinder, you need cheesecloth to encase the chicken. If you don't have any, don't bother making this recipe. 

If you overstuff, it will not seal very well. I will admit that I overstuffed just a little on the Italian version, but the stuffing was so freaking amazing I just had to. This stuffing was so over the top I will use it in a stromboli and a calzone (Future Video). 

To process using Sous-Vide, toss in the bath at 152f and pull between 3.5-Hrs to 4-Hrs. 

I used the method called Delta-T instead of the equilibrium method. My goal was to reach an IT of 149-150f˚, and had I used the EQ method (setting bath at 150f), it would have taken 30-40% longer to process. You can read more about Delta-T and other crazy stuff HERE.  






































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