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Chicken Supreme

A prime chicken breast including the skin and the drumette (the first bone of the wing). Cut very lean, the chicken supreme is unforgiving of overcooking. It is the ideal candidate for sous-vide pasteurization: cooked hermetically at 62°C, it retains 100% of its intracellular water. It is then stealthily passed through foaming butter to roast the skin via the Maillard reaction. It thus offers an immaculate whiteness, stunning juiciness, and a tender texture that no classic oven cooking can match.

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4.8

Sous-vide Cooker

Main Courses • India

Modernist Butter Chicken & Saffron Basmati

Forget poultry dried out by long stewing. This modernist version uses the surgical precision of sous-vide cooking at 62°C to guarantee spectacular juiciness of the chicken, all coated in an ultra-silky Makhani sauce emulsified in a blender for perfect consistency, accompanied by a fragrant rice where each grain separates elegantly.

30 min | Gluten Free