A recipe apparently stolen from a Fast Food restaurant but which embodies the most innovative cooking and processing techniques that the ILVE Stellata Colonna allows us to carry out in just a few steps. One of the many secrets of this dish lies in using the highest quality raw materials: in this case strictly organic chicken. Sous Vide cooking maximizes its qualities, making it very soft and tasty.
Ingredients
for 4 people
- 4 drumsticks with chicken thigh
- 1 cup of mustard 1
- /2 cup honey
- 2 tablespoons of Worcestershire sauce
- 2 cups panko
- 1 tablespoon sweet paprika
- 10 g of salt
- 2 tablespoons sunflower oil
- 4 sage leaves
Useful tools:
Vacuum packing machine
Starry Column Instrumentation:
- Ultracombi
- Vacuum drawer
Preparation
We peel and bone the chicken (with bones and skin we can make a good broth); in a bowl mix the meat with the mustard, honey, Worcestershire sauce and a pinch of salt. We insert everything into two bags for vacuum cooking and seal.
Sous vide cooking
We set the roner to 68 °C and cook for 2 ½ hours for a juicy result of the meat, so as to proceed with the passage in the oven avoiding finding stringy meat.
Baking in the oven
Once the sous vide cooking is complete, we remove the chicken from the bags, drain it and bread it in panko mixed with sweet paprika, a little salt and chopped sage leaves.
Panko is a very light breading typical of Japanese cuisine, used in the preparation of fried foods to which it gives a particular lightness and crunchiness. You can buy it ready or we can prepare it at home by gently toasting some bread in the oven and then crumbling it by hand.
Place the meat on the baking tray lined with baking paper and spray the corn oil on both sides. Bake at 220°C in grill mode and cook for 5 minutes on each side until perfectly golden.
