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Roasted Half Chicken with Chickpea and Gigande Hoppin' John
Introduce
Chef :
RodneyCarterRoasted Half Chicken with Chickpea and Gigande Hoppin' John
I really enjoy southern style cooking. It's comfort food at its best using a mixture of flavors for a guaranteed delicious result. In fact I have yet to come across a southern dish or recipe that didn't end with an empty plate.
Ingredient
1
Salt
1 tbsp
Olive Oil
1/4 cup
Cider Vinegar
1 tsp
Red Chili Flakes
2 tbsp
Butter
2 cup
Rice, cooked
1 tbsp
Scallions
2 tbsp
Parsley, chopped
1
Pepper
Cooking instructions
* Step 1
Season the chicken halves with salt, pepper, and thyme.
* Step 2
Place your chicken halves into a sous-vide pouch with a few sprigs of rosemary.
* Step 3
Vacuum seal the bag and cook in a water bath at 64 C (147.2 F) for approximately 1 hour and 30 minutes **Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book**
* Step 4
Dice onion and celery, mince the garlic.
* Step 5
Wash the collards and kale; remove any thick stems.
* Step 6
Cut the collards and kale into thin strips.
* Step 7
Dice the bacon.
* Step 8
Heat olive oil in a small Dutch oven or stock pot.
* Step 9
Add the bacon, cook until crisp.
* Step 10
Remove bacon and all but 2 table spoons of oil.
* Step 11
Add onions and celery.
* Step 12
Cook until onions and celery are tender.
* Step 13
Add the garlic; continue to cook until fragrant.
* Step 14
Add collards and kale to pan, toss to blend.
* Step 15
Add 2 cups of stock, bring to simmer; toss to blend.
* Step 16
Cook until collards and kale are just tender.
* Step 17
Add the beans and bacon, toss to blend.
* Step 18
Add the vinegar, chili flakes, and season with salt and pepper.
* Step 19
Bring to simmer and cook for 5-10 minutes.
* Step 20
Add butter and hold warm.
* Step 21
Chop the scallions and parsley, and set aside.
* Step 22
Preheat oven to 375.
* Step 23
Remove chicken from pouch. Place in roasting dish.
* Step 24
Place in oven to heat up more until hot.
* Step 25
Place rice on serving plate, top the rice with Hoppin John. Transfer chicken leg to plate.
* Step 26
Top with scallions and parsley.
Note: if there is a photo you can click to enlarge it
Tag
Sous Vide
Whole Chicken (cut in half)
Bay leaves
15.5oz Chickpeas, canned
15.5oz Gigande Beans, canned
Salt
Kale, thick stems removed
Collards, thick stems removed
sliced Bacon or Country Ham, diced
olive oil
onion diced
celery stalks, diced
garlic cloves
cider vinegar
red chili flakes
Stock (chicken or vegetable) divided
butter
rice (cooked)
scallions
parsley chopped
Pepper
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