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

Category: Meat dishes
Whole chicken with sauce (Sous-Vide Steba SV-1)

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
  • Whole chicken with sauce (Sous-Vide Steba SV-1)
  • 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
  • Whole chicken with sauce (Sous-Vide Steba SV-1)
  • We coat the chicken with this sauce on all sides
  • Whole chicken with sauce (Sous-Vide Steba SV-1)
  • We put the chicken in a bag and pack the chicken with the vacuuming machine.
  • Yes, put greens inside the bag, for example parsley.
  • Whole chicken with sauce (Sous-Vide Steba SV-1)
  • We put it in a sous vid and set the temperature to 68 degrees and the time to 5 hours
  • Here's what happened)
  • Whole chicken with sauce (Sous-Vide Steba SV-1)
  • Especially photographed where the cartilage of the leg
  • Whole chicken with sauce (Sous-Vide Steba SV-1)
  • 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

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

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.

Quote: Admin

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

Quote: Man

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 ...
Masinen
Quote: Man

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)
Man
Quote: Marusya

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.
Masinen
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)
Man
Quote: masinen

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
Man
Quote: masinen

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.
Masinen
Well, you try to make it without frying and tell us)
Marusya
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!
Masinen
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.
Marusya
Masha I'm interested in pike perch and small trout, whole carcasses (portioned) with vegetables.
Masinen
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)
Marusya
Good!
Man
masinen, try making dorado in suvide. I wonder what this delicate fish will be in this device
Masinen
Ok, I put it on the list))
Man
Quote: masinen

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
igorechek
Quote: Man

.

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
Masinen
Yes, yes Man is a very sociable user))
It's good that he is, otherwise how would we know about Ozone))
Anna1957
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.
Masinen
Anna, and what about rice? Will you cook it?
Anna1957
Quote: Masinen

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?
Masinen
Anna, then fry the chicken, stuff the rice with seasoning in it and pack.)
Anna1957
Quote: Masinen

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?
Masinen
So it's probably easier to sew up a raw chicken))
Therefore, immediately into it and fry everything.
Anna1957
Quote: Masinen

So it's probably easier to sew up a raw chicken))
Therefore, immediately into it and fry everything.
Yes, I decided so too.
Webmaestro
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?
Masinen
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)
Webmaestro
Quote: Masinen
chicken without frying, somehow not aesthetically pleasing.
That is, the whole question is in appearance? Isn't there a question about security?
Masinen
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)
Webmaestro
Maria, and if you put it on 8+ hours? What do you think?
Masinen
I think 8 hours is enough)
Webmaestro
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.
marlanca
Masinen,
And now I burn everything with a gas burner, and even melt cheese on sandwiches ..., 5-10 seconds and everything is ready ...

Whole chicken with sauce (Sous-Vide Steba SV-1)
Masinen
Galina, I want this too!
It looks very impressive when fired with such a burner!
Where is the boala? Where's the Gas?
marlanca
Quote: Masinen

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 ...
Masinen
Thank you! Well, I’m just right, And such a thing!
marlanca
Masinen,
Man is definitely NADO .....
Natalia K.
Quote: Masinen
Well, I’m just right, And such a thing!
I probably need it too
mur_myau
Quote: Masinen
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.
Masinen
Elena, yes, you can try it with fish.
Chionodox
Dmitriy, congratulations on your wedding anniversary! Then tell us what delicious something delicious was prepared
Chionodox
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?
Masinen
Olga, it is better to extract the ridge, it will be tastier, all the same the bones interfere)
Alexander Magadan
Masinen,
Hello. Tell me, did you (the chicken) have a red breast near the bone? My bone and part of my breast were red.
Masinen
AlexanderIf I'm not mistaken, then no.
If the chicken is big, then you just need to add time and that's it)

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers