THE CHEF’S TABLE – Sous Vide & Grilled Spatchcock Chicken


Michael Altman And Trevor Simon
TOWN Kitchen + Bar

FACTS  Chef Michael Altman is Executive Chef at TKB and the new House restaurant in Coral Gables.  He has been with TOWN for the past eleven years.  Chef de Cuisine Trevor Simon has worked at TKB for a total of eight years. 

Sous Vide & Grilled Spatchcock Chicken


1 3-3.25# whole chicken, back bone and sternum removed.
0.5 tsp paprika
0.5 tsp chili powder
1 T  fresh chopped parsley
0.5 T Kosher salt
2T  fresh minced garlic
1/2c Extra Virgin olive oil
Basic Brine Recipe- see below
Home Sous Vide machine
Home cryovac machine and bag

2qt cold water, 0.5c Kosher salt
6oz brown sugar, 1 shallot sliced
0.5 large jalapeno sliced
0.5T black peppercorns
1 tsp@fennel & cumin seed
1 bay leaf, 2 sprigs thyme leaf
2 tsp black peppercorn
Place all ingredients in a pot and bring to a boil.  Simmer for 30 minutes.  Cool and Reserve

When the brine is properly cooled place the butchered chicken in a container, cover with the brine, seal it tight and store in the refrigerator overnight.

The next day, remove the chicken from the brine and pat dry.

Lightly season the chicken on both sides and place in a proper cryovac bag or a Ziploc bag and remove all the air using a cryovac machine.

(If using a Ziploc bag, place the bag with the chicken in a pot of 140-degree water with the bag zipped all the way except for one corner.  Push down on the bag lightly and the air will begin to leave the bag. When most of the air has escaped, finish zipping the bag.)

Cook the chicken at a 140-degree water bath for 4 hours.

When the chicken is done remove from the bag, pat dry again. Lightly season and cook on a grill until the skin is crispy and the pink hue has turned a lite grey.
Suggested serving: potato wedges & asparagus

Lightly toss asparagus with extra virgin olive oil and kosher salt

In the same 350-degree oven, roast asparagus for about 12-15 minutes.


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