Slow-Cooked Chicken Breast with Asparagus and Bacon

Credit: Didier Loire
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Step 1: Hens

Singe and draw the hens. Remove the forequarters and truss.

Remove the nerves from the drumsticks, cut at the joint, and keep the thighs as well as the bones to make a separate chicken jus recipe.

Bone the thighs, trim, and season with fleur de sel. Place in sous-vide bags with a sprig of thyme, some chicken fat, and fleur de sel (seal 6.8, pressure 3.2), and cook for 2 hours in 144°F (62°C) water.

Once cooked, cool the chicken immediately in ice water. Roast on the skin side only until brown and crisp. Remove any extra fat from the sauté pan, add the sherry vinegar, and bring up the fond. Add the chicken jus and caramelize.

Cut 2 slices 1/20 x 1/4 inch (1 x 6 mm) thick from each piece of chicken.

Roast the chickens in a pot in some grapeseed oil. Finish cooking with 1 1/2 ounces (40 g) whipped butter, 5 slightly crushed cloves of garlic, and some thyme sprigs. Remove from the heat, place on a rack, and keep warm.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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