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Hi guys, do you think it's doable to confit chickenbreast sous vide, then grill it in the oven for a couple of minutes to crisp the skin, then add some chévre on top of the skin, back in the oven for a couple of minutes to melt and grill the cheese?
I'm a bit afraid this will dry out the meat. Would it perhaps be better to sear the skin in a pan, then melt the cheese in the oven? Or maybe serve with hasselback with cheese added to those?
Sides will be fennel and some asparagus, with beurre monté.
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>>8428642
Hasselback potatoes
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>>8428642
I have no idea. Do a cook along.
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>>8428642
>Would it perhaps be better to sear the skin in a pan
yes
> Or maybe serve with hasselback with cheese added to those?
yes
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>>8428707
I think I'll go for searing in a pan first, then grill with chevre sliced thin on top for as short time as possible. Guess that's the least risky method.
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Why bother? Butterfly that shit, stuff it with cheese.
Pan fry to crisp the skin
Into the oven for 20 mins.
Done.
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>>8428642
According to modernist cuisine, you should remove the skin, cook it separately, then re-attach wit xanthan gum or something.
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>>8428642
man, i'd brine it in pickle juice (minus the skin).. confit it in duck fat and aromatics in sous vide.. dunk in buttermilk/dredge/bread/fry, make a cream sauce out of the chevre, make a gastrique with hot sauce/apple cider vinegar/sugar, and garnish with pickled something. probably like shallots or fennel.
but that's just what i'd say to try if you're really swingin for the fences. otherwise, yeah; obviously you're going to want to eat a hasselback potato with that.
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