Sous-B-Q™: Smoked Half Chickens

About
This simple preparation demonstrates the superiority and versatility of vacuum processed chicken. Smoking will enhance the experience.
Ingredients
Chickens:
This recipe utilizes chickens that were cut in half along the backbone. They are frequently marketed in this form, you can ask your butcher. The chickens can be cut up into smaller pieces before processing without altering the procedure or results; Leaving the bone in and the skin intact retains the rustic feel of the dish.
Chicken, 2 halves each, intact. For instructions on how to cut a whole chicken in half for this recipe, click HERE.
Powdered egg white, as needed, or fresh if preferred, 1 each.
Desired seasonings, or one ours from HERE.
Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags, 2 each.
Hot smoker or barbecue.
Kitchen tongs, metal.
Infrared or probe thermometer.
Instructions
Actual prep time, 1 hour Serves 4-6 Level of difficulty: 2.75
Procedure:


Day of service
Remove the packages from the refrigerator and submerge in hot tap water (or an operating sous vide bath) for five minutes to loosen the gel. Cut a hole in the plastic pouch(es) and drain the juices into a microwaveable container or small sauce pan. Add 0.5 cups/125 ml water and clarify the juices according to the procedure explained HERE. Set the juices aside.












Norm King
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