Sous-Vide Jerk Chicken
Tips for success: No sous vide bag and machine, no problem. Place chicken in freezer storage bags, close 7/8 of the way, about enough room for a straw to fit through. Add one bag at a time in the water, suck the remaining air out of the bag then close completely. Repeat with the other bag. If you do not have a joule bring the water to a simmer, add bags of chicken and cook for time specified in recipe. Check water every 20 minutes to make sure water does not go above 165 degrees. Ketchup is a great substitute for tomato paste. If you have a grill, you can use it instead of the broiler.
Servings: 8 persons
Sous Vide machine
Sous Vide bags
- 1 whole chicken washed split in half
- 1 tablespoon creole seasoning and poultry seasoning
- 1 jar Walkerwoods jerk paste
- 2 sprigs fresh thyme
- 4 bay leaves
- 2 tablespoons tomato paste
- ½ cup low sodium chicken stock
Pierce the chicken with a knife evenly all over. Then season the chicken evenly with creole seasoning on both sides. Then rub 2 tablespoons jerk paste on both sides evenly over. Place 1 half of chicken, 1 sprig of thyme and 2 bay leaves in sous-vide bag, repeat with other chicken.
Heat a large pot of water with sous-vide machine, bring water to 149 degrees, place chicken in water bath and cook for 1 hour and 30 minutes. While chicken cooks, make jerk bbq sauce, in a medium bowl mix together 4 tablespoons jerk paste, tomato paste and chicken stock.
Preheat broiler on high, place rack on the second or third level from the broiler. Remove the chicken from pot and let cool for 5 minutes. Place chicken on a greased foiled lined baking sheet, cut the leg and thighs from the breast, pop in the oven and cook for 5 minutes, brush chicken with jerk bbq sauce, pop in the oven for 5 minutes. Flip chicken over, cook for 5 minutes, then brush chicken with jerk bbq sauce, pop back in the oven for 5 minutes and brush with jerk bbq sauce. Chop chicken in pieces, serve hot with sauce on the side.