Whole chicken with sauce (Sous-Vide Steba SV-1)

Whole chicken with sauce (Sous-Vide Steba SV-1)

Category: Meat dishes

Ingredients
A hen	1300gr
Salt, curry, sweet paprika
Garlic
Sour cream
Cheese

Cooking method

• We take the whole chicken, not frozen. Well wash, clean the giblets inside.
• Fry for 15 minutes. I fried in the Shteba pressure cooker on the Roasting mode.
• Fried and dragged the chicken onto the tray
• 
• Cooking the sauce to coat the chicken
• We take sour cream. Put Curry, paprika, salt in it and mix everything. Rub the cheese on a fine grater and put it in sour cream and mix well until smooth. We make the sauce by eye, those to taste and desire
• 
• We coat the chicken with this sauce on all sides
• 
• We put the chicken in a bag and pack the chicken with the vacuuming machine.
• Yes, put greens inside the bag, for example parsley.
• 
• We put it in a sous vid and set the temperature to 68 degrees and the time to 5 hours
• Here's what happened)
• 
• Especially photographed where the cartilage of the leg
• 
• To my surprise, the chicken was cooked and did not look like boiled at all.
• The meat turned out to be firm and juicy and not soggy

The dish is designed for

1 chicken

Time for preparing:

5:00

Cooking program:

Su-vid

Masinen, very beautiful. Question: can I cook in a Sudvinitsa without pre-frying? Or vice versa: cooking first. then roasting?

[Masha]

Masha, an interesting option! SchA, you will agree that I will go to sous-vid to study ... the example is contagious

THANKS for interesting sous vide ideas!

[Masha]

Masinen, very beautiful. Question: can I cook in a Sudvinitsa without pre-frying? Or vice versa: cooking first. then roasting?

Maroussia, you can cook in sous-vide from the beginning, and then fry).
But if you fry from the beginning, then you don't need to) what I want to say is when fry is all the same.

Masha, an interesting option! SchA, you will agree that I will go to sous-vid to study ... the example is contagious

THANKS for interesting sous vide ideas!

Tatyana, it was Marusya who advised me)))
In general, it turned out very interesting)
But the chicken itself is no longer there, and this is a sign that it turned out deliciously)

Masha, I am already writing a letter to Santa Claus ... Therefore, with your help, we will compose a book of recipes, and we will catch up with the acquisition of the device ...

Why is the chicken fried, why was it impossible to cover the raw chicken with sauce?

Why is the chicken fried, why was it impossible to cover the raw chicken with sauce?

I realized that this is just a matter of taste ...

Why is the chicken fried, why was it impossible to cover the raw chicken with sauce?

For aesthetics, shopping mall for beauty. And just in case, maybe we don't know how much and where the chicken spent to the store, those are for safety)

I realized that this is just a matter of taste ...

I thought it was some kind of secret. I just look at the recipe, it is first fried there, and then the skin is removed ... it was just strange for me. Usually, for example, when the meat is fried sharply, it is done in order to preserve the juice in it, but there probably some other goal was pursued. It just seemed to me that after frying, the sauce would penetrate worse, and removing the skin from the chicken, in fact, would be the same as cooking in a souvid without baking ...
PS: Sorry if that, for my meticulousness, I'm just trying to logically understand and imagine what and how.

I did not take off my skin, it stuck a little to the stainless steel, maybe I didn’t turn it over in time)) I gape))
Just in sous vide, seasonings and sauces give a stronger effect than when you just bake in the oven.
And we fry, if we are not sure and are afraid of what, that's for this.
And for beauty, of course)

For aesthetics, shopping mall for beauty. And just in case, maybe we don't know how much and where the chicken spent to the store, those are for safety)

Although, I did not see the difference between cooking according to this recipe with frying and cooking just in sauvid, it seems to me that aesthetically they will be the same. As for the second point, then you are probably right, although the suvid seems to exclude and issues a completely safe product ...
Okay, I have a bad idea of ​​taste on suvid, while it is difficult to comment on something. As soon as I get a pressure cooker, I'll try to bungle something with the Suvid method.

PS: while I still can't get my slow cooker, this Ozone just infuriates me, has been feeding breakfast since last week, has already postponed the delivery twice, today I got it back again - I moved it again ... already on Friday

I did not take off my skin, it stuck a little to the stainless steel, maybe I didn’t turn it over in time)) I gape))
Just in sous-vide, seasonings and sauces give a stronger effect than when you just bake in the oven.
And we fry, if we are not sure and are afraid of what, that's for this.
And for beauty, of course)

ahh, then I see ...
That's just the depth of taste, and attracted me to Su Wid ..., intrigued.

Well, you try to make it without frying and tell us)

Masha is a pioneer in mastering this technique. Moreover, this recipe is not in the book, it is the author's recipe !!! Thank you !!! I want more fish recipes. Stalik Khankishiev was preparing shurpa in a suvidnitsa. So there is no limit to your culinary imagination!

Yes, I read about shurpa) it was also very interesting)
And from fish, for example? I made salmon, it was very tasty and by the way without roasting.

Masha I'm interested in pike perch and small trout, whole carcasses (portioned) with vegetables.

Whole trout won't fit), but you can try pike perch.
Then, if you come up with something, then write in the topic about sous-vid)

Good!

[masinen]

masinen, try making dorado in suvide. I wonder what this delicate fish will be in this device

Ok, I put it on the list))

Ok, I put it on the list))

I will look forward to it. I made it in the oven in orange-wine sauce with leeks ..., and it just melted in your mouth, and you probably put it in the souvid, and as the ice cream melts, you won't understand what the taste was

.

PS: while I still can't get my slow cooker, this Ozone just infuriates me, has been feeding breakfast since last week, has already postponed the delivery twice, today I got it back again - I moved it again ... already on Friday

A-a-a! You are here

Yes, yes Man is a very sociable user))
It's good that he is, otherwise how would we know about Ozone))

Masha, is it more correct to first cook sous-vide, and then fry? Or is it safer to fry first and then savor it? Is the essence of cooking at low temperatures not lost? In 2 years, how do you look at it?
I decided to stuff the boneless chicken with rice and cook in this way, but I can't choose the option. I went while removing the bones.

[Anna]

Anna, and what about rice? Will you cook it?

[Anna]

Anna, and what about rice? Will you cook it?

Yes, maybe halfway through. I've done this before, but I don't remember where - in the oven, I guess. And then in the cartoon at work I warmed up.
So is it better to fry before or after?

[Anna]

Anna, then fry the chicken, stuff the rice with seasoning in it and pack.)

[Anna]

Anna, then fry the chicken, stuff the rice with seasoning in it and pack.)

Lan, and then they will warm up in the forest, they will have a gas stove there.
Only probably first stuff, sew up (her back is cut out), and then fry. Or fry and then stuff?

So it's probably easier to sew up a raw chicken))
Therefore, immediately into it and fry everything.

So it's probably easier to sew up a raw chicken))
Therefore, immediately into it and fry everything.

Yes, I decided so too.

[Masinen]

Masinen, and if you use nitrite salt, you will need to fry. For me sous vide is a delicacy to be cooked raw. This is my personal opinion. And if you fry, then it's no longer sous-vide.Please advise, can I do without frying? Or is it not desirable?

[Dmitriy]

Dmitriy, well, chicken without frying, somehow not aesthetically pleasing.
If you only take out all the bones and remove the skin, then it's another matter, you can do it without frying)

chicken without frying, somehow not aesthetically pleasing.

That is, the whole question is in appearance? Isn't there a question about security?

Here everything is killed due to the cooking time, but the bones and they may not be completely cooked.
But I like to fry it anyway, just in case, you never know, maybe the chickens are not our homemade)

[Maria]

Maria, and if you put it on 8+ hours? What do you think?

I think 8 hours is enough)

Masha, thank you very much! October 2 is the wedding anniversary, and October 3 is the wedding anniversary. We want to cook something tasty for the table.

[Masinen]

Masinen,
And now I burn everything with a gas burner, and even melt cheese on sandwiches ..., 5-10 seconds and everything is ready ...

[Galina]

Galina, I want this too!
It looks very impressive when fired with such a burner!
Where is the boala? Where's the Gas?

[Galina]

Galina, I want this too!
It looks very impressive when fired with such a burner!
Where is the boala? Where's the Gas?

Manyun, here:

🔗

And I take gas in "METRO" cans are small .... turned out to be very good. A handy thing, and most importantly, with lightning speed, she warmed the julienne in the micron and caramelized it in 5 seconds ... and filed it, my children were in shock ...

Thank you! Well, I’m just right, And such a thing!

[Masinen]

Masinen,
Man is definitely NADO .....

Well, I’m just right, And such a thing!

I probably need it too

Whole trout will not fit)

With the old Burda issue, there was a method of steaming fish with string tying (head to tail, pulling near the gills). Mackerel. They folded it into such a ring and put it in a steamer that was clearly smaller in size.

I think if the tail is flexible enough in the fish, then this trick can be done.

PS But how to evacuate, before or after, I don't know.

[Elena]

Elena, yes, you can try it with fish.

[Dmitriy]

Dmitriy, congratulations on your wedding anniversary! Then tell us what delicious something delicious was prepared

[Maria]

Maria, and a whole chicken will fit in a 5-liter multicooker? Or should I take less? Or is it necessary to remove the ridge from it before evacuation?

[Olga]

Olga, it is better to extract the ridge, it will be tastier, all the same the bones interfere)

[Masinen]

Masinen,
Hello. Tell me, did you (the chicken) have a red breast near the bone? My bone and part of my breast were red.

[Alexander]

AlexanderIf I'm not mistaken, then no.
If the chicken is big, then you just need to add time and that's it)