Sous vide rosemary whole chicken and the best gravy evah!
Naturally this recipe requires a sous vide device of some type. They are so cheap now it's a good idea to have one. I use mine several times per week for all sorts of things. As far as a water bath goes, I use a 12qt polycarbonate tub I got at the restaurant supply with a hole cut out in the lid for the sous vide device to stick out. It's a good idea to use something with a cover for a long cook as otherwise you lose a lot of heat and the water evaporates considerably.
This recipe works great with a starch that works well with gravy, so something like mashed potatoes, brown rice, polenta, etc.
Fortunately my rosemary bushes almost never die out in the winter here in North Texas, so I always have plenty. I suggest everyone who likes to cook plant at least one even if you plant no other herbs. They are almost impossible to kill, they work well in pots, and if you plant it in a flower bed you really don't have to do anything to it. If you have cold winters you might need to keep in a pot and bring indoors for the winter. It's almost impossible to over or under water it.
So the giblets are optional in this recipe. Some people have an aversion to them or maybe your chicken didn't come with them. I think they add a lot of flavor to the stock so even if you toss them at the end it's not a bad idea to cook them along with the chicken. Or just leave them out entirely. It will still be great.
I like to make this meal on Sunday evening as it takes at least 24 hours. The time involved is low and the skill level required is low.
Ingredients:
1 Whole chicken w/giblets (optional)
1 14.5oz can chicken broth(low sodium is fine or you can just use water)
3 stalks celery
2 carrots
1 small onion
1 sprig fresh rosemary
1 bay leaf
A few sprigs of fresh thyme
salt
other spices you like
Vegetable oil
Gravy:
2 Tbs A/P flour
salt/pepper to taste
Kitchen Bouquet (optional)
Saturday sometime before noon remove the giblets from the chicken. Chop the neck up into 2 or 3 pieces and saute everything in a skillet or pan over medium high heat until brown. Set aside and allow to cool.
Pat the chicken dry with some paper towels and salt liberally inside and out. Place the chicken and giblets into a 2.5 gallon ziplock bag. Leave plenty of air in the bag so you get some space between the bag and the skin. Refrigerate overnight, breast side up.
7 hours before dinner:
Heat the water bath to 150F.
Chop the root vegetables into big chunks and place into the bag. Put the herbs inside the cavity of the chicken. Pour the can of broth or 2 cups water into the bag. Do not seal the bag. In a sink full of water submerge the bag except for the opening and rock the chicken from side to side to displace all the air until the chicken sinks. Once you have removed all the air you can seal the bag, or leave it open with the top hanging out of the water bath which is what I do. Place the chicken into the water bath and cook for 6 hours.
Sometime during the cook I like to make my own spice rub. If you use a commercial one, just make sure it has no salt as the chicken has already been salted. I generally use whatever spices I'm in the mood for. You could just use smoked paprika or formulate your own spice rub as you like. Curry powder works good for this as well. You won't need much, about 1-2 Tbs.
After 6 hours remove the bag. Carefully cut a corner off the bag and drain the stock into a bowl or large measuring cup. It will be 150F so hot enough to ouch. Take out the chicken and place on a small sheet pan with a metal rack, or a roasting pan and rack and set aside. Remove the neck and discard. Process the giblets and vegetables in a food processor and set aside.
About 45 minutes prior to dinner, preheat oven to 450F.
After the chicken has cooled for about 30 minutes, rub your spice mix all over and brush the outside with vegetable oil. Place into the oven until the chicken is browned, approximately 20-30 minutes. Keep an eye on it so it doesn't burn.
While the chicken is browning, place the flour and 2 Tbs vegetable oil in a saucepan on medium heat and whisk to combine thoroughly. Continue whisking as the roux cooks. After it starts to bubble, cook for another 1-2 minutes. Gradually add 1 cup of the reserved stock while whisking vigorously. Continue to stir until the gravy comes to a boil. Remove from heat and stir in the processed giblets and vegetables. Season with salt and pepper to taste. If you want the gravy darker, stir in a few drops at a time of the Kitchen Bouquet until it gets to the color you want.
When the chicken is brown, allow to rest for a few minutes and carve as you like. I prefer to debone everything as the meat will come off the bone pretty easily at this point.
This recipe makes 2 cups of stock and only one is required for the gravy. I keep the rest and freeze it. If you have plenty of leftover chicken you can use it to make chicken soup with some added commercial broth. The richness of the homemade stock will do wonders for your soup.
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