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Chef of the Month - Grilled Chicken with Bordelaise Sauce

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Posted: Oct 13, 2010 7:46 AM by Andrea Fontenot
Updated: Oct 13, 2010 7:47 AM
Source: 2une In

  Rating: 0.0 (0 votes)

Topics: Chef of the Month, Ruffino's, chicken, sous vide, New Orleans, Bordelaise, Sauce

New Orleans Style Bordelaise Sauce

1 pound butter
3 Tablespoon garlic, minced
2 Tablespoon shallots, minced
1 lemon, juiced
2 Tablespoons parsley, chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

In a bowl, stir together all of the ingredients. Blend until completely smooth and well blended. Lay a sheet of plastic wrap on the counter and place the compound butter on the wrap and form into a log. Twist the ends to seal. Refrigerate.



Grilled Chicken (sous vide)

2 chickens
1/2 quart of water
6 Tablespoons sea salt
1/2 cup sugar
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
4 cloves garlic
4 sprigs thyme
1/2 quart ice
sea salt and pepper to taste
2 Tablespoons butter
New Orleans Bordelasie Butter

Remove the wish bone from the chickens. Remove the breasts leaving the first joint of the wing in tact. Remove the leg and thigh portions from the carcass. Remove the drumsticks and bone the thigh. Set aside. In a large pot bring the water, salt, sugar, bay leaves, peppercorns, coriander garlic, and thyme to a boil. Stir to dissolve the salt and sugar. Pour into a plastic container then stir in the ice until it chills. Place the chicken breasts and thighs in a gallon ziplock then pour in the cooled brine to cover. Place in the refrigerator and allow to marinate for 3 to 8 hours. Remove from the brine and pat dry. Season the chicken with the sea salt and pepper. Place in a vacuum bag (or zip lock) in a single layer. Add the butter and vacuum on high. Cook sous vide at 147.2 degrees F (or 64 degrees C.) for at least an hour but not more than four hours. Preheat the grill to medium heat. Remove the breasts form the water bath and the vacuum bag. Place on the grill, skin side down, and cook until the skin is golden brown and crispy, about four or five minutes. Flip the chicken and cook on the other side about four or five more minutes. Place a thigh on each plate and top with a breast. Cut the butter log into thin slices and top each chicken with a pat of the butter.

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