from Chef Mike Potowski of Benjy’s On Washington – Houston, TX
Yield: 4 Servings
2 free-range, de-boned chickens
1/2 cup duck fat
1/4 cup mirin
1/4 cup dry vermouth
1/4 cup chicken stock
2 sprigs thyme
2 bay leaves
Zest of 2 lemons
Sea salt and freshly ground black pepper
6 cups soybean oil
2 cups Brussels sprouts, quartered
2 tablespoons Banyuls vinegar
2 tablespoons grated parmesan cheese
Put the chicken breasts into one cryovac bag and all the de-boned dark meat into the other cryovac bag. Combine the duck fat, mirin, dry vermouth, chicken stock, thyme, bay leaves, and lemon zest and divide between both bags; seal tightly. Put the marinated chicken into a cooler overnight.
Bring 4 gallons of water to 64°C. Submerge the cryovac chicken in the water bath for 1 hour. Remove the chicken from the bags and pat dry. Season the meat with sea salt and pepper. Sear in a hot oiled pan until the skin is crispy.
Heat the soybean oil to 350°F. Fry the brussels sprouts for 3 minutes, or until golden brown. Remove and place on towels to drain. Put the fried brussels sprouts in a medium-sized mixing bowl and toss with the Banyuls vinegar, parmesan cheese, and sea salt. For each serving, plate 1 chicken breast, leg, and thigh over the brussels sprouts.