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We’re going to make a low-temperature version of the classic Christmas stuffed chicken. On this occasion we propose that you use deboned chicken and preferably that you cook it at least one day in advance to ensure that the holiday day is more relaxed, as all that is needed is the final preparation.
For the chicken: 1 deboned farmhouse chicken 75 g raisins 75 prunes 75 g dried apricots 40 g toasted pine nuts 150 g sausages 150 g pork loin 1 egg 150 Sherry wine Salt and pepper 100 g olive oil For the sauce: Chicken bones and offcuts 1 onion 1 carrot 1 leek 1 stick of celery 2 tomatoes 1 glass of brandy For the garnish: 200 g oven-baked cherry tomatoes 200 g potato purée 200 g glazed onions
Induction cooktop with temperature control Sous-vide cooking bags Vacuum sealing equipment Butcher’s twine (cooking string) and needle Oven
For the chickenFor the sauceFinish and serve
65ºC / 4h Nuts, egg, milk (potato purée) 4 servings
Season the chicken inside and out with salt and pepper.
Mix the raisins, dried apricots and prunes into the sherry then give them a blast of heat to warm and hydrate them. Cool and leave to one side.
Make the stuffing by mixing the raisins, dried apricots, prunes, pine nuts, sausages and pork loin. Add salt and pepper to taste.
Stuff the chicken with the stuffing; sew together the open part and then truss (tie up) to give it a nice rounded shape.
Quickly pan sear the chicken until it is a nice golden colour.
Leave to cool, vacuum pack then cook at 65ºC for 4 hours (depending on the size of the chicken more time may be needed; for reference this is for a chicken weighing 1.4 kg). After cooking, leave to cool and set to one side.
Roast the chicken bones and offcuts in the oven until golden. Add the vegetables cut into large cubes and roast for another 15 minutes.
Put everything into a large pan and cover with 5 litres of water. Cook over a mild heat until reduced to half the amount.
Strain, defat and reduce again until you finally obtain 1/2 litre of dense and very rich sauce.
On the day of serving the meal, regenerate the vacuum-bagged chicken in a water bath at 65ºC for 30 minutes.
Remove from the bag and place in an oven tray. Drizzle with olive oil and cook in the oven at 230ºC for 10 minutes until the exterior is golden in colour.
Remove the chicken from the oven, cut away the twine and cut the meat into 1 cm-thick slices. To finish, accompany with the desired garnishes and the sauce.
It is also possible to cut the chicken and gently heat once cut, possibly even with a little sauce. Another possibility is to cut it when cold and serve the galantine cold. And of course the choice of garnish can change depending on our way of viewing this roast, for example it can be served with apple purée or with a nut-based sauce.
