{"id":13620,"date":"2017-02-06T17:19:33","date_gmt":"2017-02-07T00:19:33","guid":{"rendered":"https:\/\/somimag.com\/?p=13620"},"modified":"2017-02-06T17:36:32","modified_gmt":"2017-02-07T00:36:32","slug":"the-chefs-table-sous-vide-grilled-spatchcock-chicken","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-sous-vide-grilled-spatchcock-chicken\/","title":{"rendered":"THE CHEF\u2019S TABLE \u2013 Sous Vide & Grilled Spatchcock Chicken"},"content":{"rendered":"<\/a>

\"\"CHEFS
\n<\/b>Michael Altman And Trevor Simon
\nRESTAURANT
\n<\/b>TOWN Kitchen + Bar<\/p>\n

FACTS<\/b>\u00a0 Chef Michael Altman is Executive Chef at TKB\u00a0and the new House restaurant in Coral Gables.\u00a0 He has been with TOWN for the past eleven years.\u00a0 Chef de Cuisine Trevor Simon has worked at TKB for a total of eight years.\u00a0<\/i><\/p>\n

Sous Vide & Grilled Spatchcock Chicken<\/p><\/div>\n

<\/p>\n

<\/i><\/p>\n

WHAT YOU\u2019LL NEED<\/b><\/p>\n

1 3-3.25# whole chicken, back bone and sternum removed.
\n0.5 tsp paprika
\n0.5 tsp chili powder
\n1 T\u00a0 fresh chopped parsley
\n0.5 T Kosher salt
\n2T\u00a0 fresh minced garlic
\n1\/2c Extra Virgin olive oil
\nBasic Brine Recipe- see below
\nHome Sous Vide machine
\nHome cryovac machine and bag<\/p>\n

FOR THE BRINE<\/b>
\n<\/b>2qt cold water, 0.5c Kosher salt
\n6oz brown sugar, 1 shallot sliced
\n0.5 large jalapeno sliced
\n0.5T black peppercorns
\n1 tsp@fennel & cumin seed
\n1 bay leaf, 2 sprigs thyme leaf
\n2 tsp black peppercorn
\nPlace all ingredients in a pot and bring to a boil.\u00a0 Simmer for 30 minutes.\u00a0 Cool and Reserve<\/p>\n

BRINE THE CHICKEN<\/b>
\nWhen 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.<\/p>\n

COOKING THE CHICKEN<\/b>
\nThe next day, remove the chicken from the brine and pat dry.<\/p>\n

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.<\/p>\n

(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.\u00a0 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.)<\/p>\n

Cook the chicken at a 140-degree water bath for 4 hours.<\/p>\n

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.
\nSuggested serving: potato wedges & asparagus<\/p>\n

Lightly toss asparagus with extra virgin olive oil and kosher salt<\/p>\n

In the same 350-degree oven, roast asparagus for about 12-15 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

CHEFS Michael Altman And Trevor Simon RESTAURANT TOWN Kitchen + Bar FACTS\u00a0 Chef Michael Altman is Executive Chef at TKB\u00a0and the new House restaurant in Coral Gables.\u00a0 He has been with TOWN for the past eleven years.\u00a0 Chef de Cuisine Trevor Simon has worked at TKB for a total of eight years.\u00a0 WHAT YOU\u2019LL NEED<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":16,"featured_media":13624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,258,1,255],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/13620"}],"collection":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=13620"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/13620\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/13624"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=13620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=13620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=13620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}