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Sous Vide Chicken & Chips Recipe

Sous vide chicken breasts raw 1

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Chicken and salt and vinegar chips and broad bean puree

Crown of chicken infused with spicy salami

Chicken confit on the bone

Fermented Kipfler chips

Broad bean puree

From the ISVA Editors

Chef Dale Prentice takes a classic British recipe and takes it in all new directions by infusing the chicken with spicy salami in the sous vide machine.

He also uses sous vide to confit the chicken, resulting in a rich, flavorful base for the dish.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Chicken & Chips Recipe

  • Published: October 20, 2021
  • By Chef Dale Prentice, Sous Vide Australia
  • Total Time: 8 hours
  • Cooks: 64°C & 75°C & 90°C for 8 hours
  • Serves: 4

Ingredients for Sous Vide Chicken & Chips

  • For the Chips

  • 1 Kipfler potato
  • Vinegar powder to taste
  • For the Chicken

  • 1 whole small chicken
  • Thinly sliced Cacciatora Hot or similar homemade salami
  • For the Broad Bean Puree

  • 500g young broad beans
  • 50ml olive oil
  • 100ml water
  • 1/2 teaspoon cumin ground
  • 2g salt
  • For the Chickpeas

  • 100g chickpea's
  • 1g salt
  • 200ml water
  • For the Baby Beets

  • Fresh baby beets
  • 50ml malt
  • Salt
  • 10g soft brown sugar
  • Pinch of chili or chili oil
  • For the Chickpea Salad

  • 50ml olive oil
  • 25ml lemon juice
  • 1 clove garlic, crushed to a paste with salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika 
  • 1 tomato, seeded and diced
  • 1 red chili, seeded and diced
  • 1/4 cucumber, seeded and diced
  • 1/8 red onion, finely diced
  • To Assemble

  • Feta
  • Mint leaves, sliced
  • Shiso leaves, sliced
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Cooking Instructions for Sous Vide Chicken & Chips

For the Chips

The day before slice the Kipfler on a mandolin and vacuum pack with 1% salt by weight, leave at room temperature over night.

Deep fry Kipfler potato slices in oil at 180°C (356°F) till golden and the drain on paper towel, season with salt and vinegar powder.

For the Chicken

Remove the leg and back bone from the chicken, remove thigh bone from the legs.

Vacuum pack the legs and cook for 2 hours in a 75°C (167°F) water bath.

Remove from the vacuum bag and place on baking paper lined oven tray then finish in a 250°C (475°F) oven for 10 minutes.

Carefully peel the skin back on the crown towards the neck. Carefully layout the salami slices like scales on the flesh of the chicken breasts and then very gently pull the skin back in to its place over the salami.

Vacuum pack the crown and sous vide at 64°C (148°F) for 2 hours.

Remove from vacuum pack and brown the skin of the crown in a pan with a little oil.

Rest the whole crown skin side up in the pan.

Finish in the 250°C (475°F) oven for 5 minutes to heat through.

Using a sharp knife remove the breast meat from the breast bone and carve to serve.

For the Broad Bean Puree

Blanch and refresh the broad beans, then puree with all other ingredients. I use the green smoothie setting on my Breville blender.

For the chickpeas

Vacuum pack chickpeas, salt and water.

Cook in a water bath at 90°C (194°F) for at least 4 hours (better overnight).

For the Baby Beets

Place the beets into a Ziploc freezer bag along with the rest of the ingredients.

Place the bag into a sous vide water bath set at 85°C (185°F) for 1 hour.

For the Chickpea Salad

Finely dice and slice all other ingredients.

Mix cooked and drained chickpeas with oil, lemon and spices. Add tomato, chili, cucumber and onion and mix to combine.

To Assemble

Spoon puree onto a plate, add sliced chicken and spoon on chickpea salad.

Garnish with feta, baby beets and small herb leaves.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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