Yorkshire Pot Sous Vide

In the General Sous Vide Questions Forum
We usually have one of these bad boys for Christmas dinner: http://www.derekfoxbutchers.co.uk/viewstock.php?category=8

Given the variety of meats in it and the thickness (solid, solid meat with no air space) I thought this year I'd have a go at doing it SV as a last year the center came out a little underdone and had to be pan fried.

Anyone got any idea what the chicken and duck might come out like after a prolonged cook? I'm guessing from the chunky nature of it it might require 8-12 hours or so to ensure it's done. Anyone reckon the chicken might be mush at that point?



4 Replies So Far

Sounds like using sous vide would work really good. I've done chicken for 12 hours during testing for our new book and it was fine. Drier than normal but in the book we say it's fine to cook it for 12 hours while you're at the office or whatever because the gains in convenience can be worth the tradeoff in quality. I prefer 2 to 4 hours but after 10 to 12 it's still better than most usual chicken breasts.
Thanks, that is a help. If you can find a butcher who'll do it for you, the Yorkshire Pot is excellent. Chicken, pheasant, duck, partridge and a bit of venison. All boned, livers and sausage stuffing between layers.

Was most worried about the chicken as I've heard several people say it becomes soggy. Might try a brine if it was dry for you.

Thanks again for the grilling book, working through it at the moment. Very fun recipes indeed, nice to have a bit of a prod in new directions.
It does sound really good. My wife and I have been thinking about getting a turducken, which is a similar concept, since she's an Hebert and her distant relatives helped popularize it in Louisiana.

I'm glad you're enjoying the book, if you have a minute I'd love a review on Amazon.com, reviews always helps people decide!

Thanks again and happy sous viding!
I would be inclined to do a little more research on sous-videing large pieces of meat. As I understand it, heating in a sous vide set up is a diffusion process, and often quoted that doubling the thickness means quadrupling the cooking time.

I don't think this is a problem for a large cut like brisket which is generally cooked for a long time but not good for chicken breast. Its not clear what temperature you are intending to cook at.

I would also be a little worried that the stuffing process will have left quite a few air spaces which can both lead to inconsistent cooking and spaces for bacteria to breed.

Practically, I would be inclined to cut the joint down the middle and cook as 2 pieces, which slightly defeats the objective or insert a thermocouple through the bag and cook to an internal temperature/time end point.

One of the main problems is that there isn't much literature around re this type of cooking experience.


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