To crisp the skin, it was sandwiched in baking parchment between two baking trays (to keep it flat) and cooked in a 200℃ oven for 45 minutes. (I tried crisping the skin with a blow torch, but just ended up with burnt rubber; I must be doing something wrong.)
The carrots were also cooked sous vide (85℃ for 1 hour), while the cabbage and potatoes were cooked conventionally.
I served this with a white wine butter sauce, following a recipe I learned at Ashburton Cookery School. This is similar to a beurre blanc, but contains reduced chicken stock and a splash of double cream which acts as an emulsifier, making the sauce more stable (McGee has an illuminating section on cream and butter sauces, worth a read if you're interested in the science).
Cooking the carrots sous vide kept their shape and retained all their flavour. The chicken was succulent and very tender; it was tasty, but definitely benefited from this creamy but slightly sharp sauce.
White Wine Butter Sauce Recipe
For 2 portions:
- 1 shallot, finely chopped
- 50g butter, cut into small dice and kept chilled
- 100ml white wine
- 300ml chicken stock
- 50ml crème fraiche or double cream
- Salt and peper
- Melt a little of the butter in a small saucepan and add the shallot and a pinch of salt. Sweat gently to soften the shallot without letting it colour.
- Add the wine and increase the heat, letting it bubble and reduce until the wine has almost gone.
- Add the chicken stock and simmer until it has reduced by two thirds.
- Stir in the cream and cook gently until the sauce thickens enough to coat the back of a spoon.
- Gradually whisk in the diced butter. You should end up with a sauce the consistency of double cream - adding more butter will give you a thicker sauce.
- Season to taste with salt and freshly ground black pepper.