Sous Vide Chicken In A Honey and Soy Glaze

This dish was inspired by a couple of recipes from the Eleven Madison Park cookbook – a book I thoroughly recommend. I was a little apprehensive when I put this together because the mix of flavours did sound a little complex but they come together nicely and, in the centre of the dish, you have a beautifully cooked piece of chicken.

Buy a whole chicken for this – portion the chicken into breast, wing and leg meat and make your stock from the carcass – it’s a much more economical way of cooking as you’re bound to have leftovers.

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