Sous Vide Chicken Breast with Carrot Puree!
1 Chicken Breast, skin-on, de-boned, and cooked at 59ºC 1.5 hrs
1/2 cup chicken stock
1 Tbsp apple cider vinegar
2 Tbsp olive oil
Italian Parsley. chopped, reserve small leaves for garnish.
1 large Carrot, peeled and cooked @ 85ºC 2 hr
1 Stick Butter
1/4 cup Orange Juice
1/4 cup water
Salt & Pepper to taste
Garlic Confit (separate liquid butter from garlic solids)
6 Garlic cloves
1 tsp salt
Egg yolk sauce
2 chicken egg yolks, separated and cooked at 62ºC
60gm garlic butter (garlic solid strained out)
salt to taste
Cook garlic confit by heating garlic cloves in butter under low flame. careful not to overcook. Let simmer for 20 mins. When finished the confit should be golden brown. Let cool and blend with some salt. Strain and separate butter from garlic solids, reserve both.
Heat Nomiku bath to 85ºC and cook carrots in butter for 2 hr. When finished, blend content in a mixer with orange juice on highest setting for 3 mins, salt and pepper, adjust thickness with water if needed. Mixture should be smooth, if not strain mixture by pressing through coarse strainer discard any large lumps. Drop water temp to 62ºC and cook egg yolk for 30 mins.
Combine yolk with garlic butter and whisk until smooth. Adjust with salt and pepper to taste.
Slice chicken breasts into thin strips carefully with a sharp knife and dress with apple cider vinegar, olive oil, chopped parsley and salt. Assemble the dish with pureed carrots on the bottom, a few drops of garlic solids, then lay chicken strips on top and drizzle with the egg yolk sauce. Garnish with Parsley. Serve at room temperature immediately.