Note: This sous-vide recipe has a 5 hour cooking time.
Tools needed:
Extra large cast iron pot
Candy/baking thermometer (not instant read)
Truffle slicer
Large (1 gal.) Ziploc bag
cooking twine
Ingredients:
1 oz. black summer truffles
2 T. white truffle oil
1 t. truffle salt
black pepper
5 lb. whole chicken
Fill a heavy, large cast pot 3/4 with water. Place on stove. Attach a candy or roasting thermometer to the pot. Over medium heat bring the water up to 185°.
Wash and dry the chicken. Rub truffle salt and black pepper inside and out.
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Fill a heavy, large cast pot 3/4 with water. Place on stove.
Place the chicken in a large Ziploc bag. Add the truffle oil. Hold it so it won’t drip; do not close.
Hold the top corners of the open bag as you lower the chicken in the bag into the pot of water. When the air is pushed out and the opening of the bag is just above the water line zip the bag closed. The weight of the water will push the bag snug up against the bird.
Add more water if needed so the bird is covered all around. The chicken (and any extra water) will bring the water temperature down. Keep the heat on medium until the water is a constant 165°. Adjust the heat of the stove to maintain this temperature consistently. Check often in the first hour to make sure the temperature is consistent. After that you can ease up on your vigilance. Cook in this way for five hours. (5 hours).
After 5 hours preheat the broiler. Lift the bag from the water and slide the chicken out onto a cooking pan. Take care to keep the bird whole, it will be very wobbly from the thorough cooking.
Broil for 5 minutes, watching out to make sure it doesn’t burn. Transfer to a serving platter.
Pour off the pan juices and any remaining juices from the bag to make a jus to serve with the chicken.
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