Chicken Wings & Pomme Puree | Recipe by sousvidetools.com
Enjoy a mid-week treat with this tasty Chicken Wings recipe served with crispy chicken skin, chicory puree, chicken jus and Sous Vide Reblochon pomme puree.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Food processor
- Fine-mesh sieve
- Piping bag
- Oven
- Stove
- Baking sheet
- Baking dish
- Parchment paper
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Squeezy bottle
- Kitchen towel
- Plate
- Serving platter
- Spoon
Ingredients
- 500g of chicken wings
- 1 handful of table salt
- 500g of duck fat
- oil
- 500g of Désirée potatoes
- 50g of Reblochon cheese
- 50g of butter
- 5ml of milk
- salt
- 100ml of dry white wine
- 300ml of chicken stock
- 50ml of single cream
- juice of half a lemon
- skin from the crown of a chicken
- pepper
- 4 white chicory
- 750ml of vegetable stock
- 200ml of port
- 50ml of rice wine vinegar
- 100g of caster sugar
- 1 red chicory
- 1 handful of lamb’s lettuce
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