Sous Vide Chicken Breast

Potato Rice, Potato Glaçage, Schmaltz, Koji Oil, Brown Butter Crumble, Lemon Thyme

Chef Damien Brockway of P6 at The Line ATX | Austin
Yield: 4 servings

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Adapted by StarChefs | December 2017

INGREDIENTS

Koji Oil:
500 grams koji rice
250 milliliters 90°F water
2 liters rice bran oil

Shio Koji:
500 grams koji rice
2 liters 90°F water
150 grams kosher salt

Potato Rice:
5 Kennebec potatoes, peeled, skins reserved
200 grams chicken fat
Sea salt

Potato Glaçage:
100 grams potato juice, strained, and skimmed of impurities
150 grams cold butter, diced
Fine sea salt
Fresh lemon juice

Chicken Glacé:
1 kilogram chicken wings and necks
6 chicken feet
1 liter Red wine
6 liters white chicken stock
6 sprigs thyme
4 bay leaves
175 grams dried potato skins
Red wine vinegar
Fine sea salt

Skin and Brown Butter Crumble:
100 grams finley-chopped, baked chicken skins
100 grams almond meal
74 grams brown butter
Black pepper
Sea salt

Chicken Breast:
2 boneless, skinless chicken breasts
To Assemble and Serve
Lemon thyme leaves
Whole nutmeg
Lemon
Dickinson salt

METHOD

For the Koji Oil:
In a temperature-controlled, nonreactive vessel, combine koji rice, warm water, and rice bran oil. Incubate at 90°F for 7 days. Using an immersion blender, blitz mixture and strain through a chinois lined with a filter. 

For the Shio Koji:
In a temperature-controlled, nonreactive vessel, combine koji rice, warm water, and salt. Incubate at 90°F until pH is 3.8, about 5 days. Strain through a chinois lined with a filter

For the Potato Rice:
Dehydrate potato peels and set aside for Chicken Glacé. Cut potatoes into 2-millimeter by 10-millimeter batons. Collect and set aside potato trim and water to juice for Potato Glaçage. In a pan over low heat, melt chicken fat, add potato batons, and season with salt. Sweat potato in an even layer until just cooked. Drain on paper towels. Keep warm.

For the Potato Glaçage:
In a small saucepan, gently heat potato juice until it has thickened substantially and no longer tastes raw. Slowly whisk in the butter creating a stable emulsion. Season with salt and lemon. Cover and keep warm. 

For the Chicken Glacé:
To a dry rondeau over medium heat, add chicken wings, necks, and feet. Do not add oil, the chicken parts will release their own fat. Stirring frequently, roast until chicken is deeply caramelized. Drain off fat and deglaze with wine; reduce by two-thirds. Add stock and herbs and simmer until roasted chicken flavor is strong. Strain through a chinois into a clean pot and simmer to medium nappé. Remove from heat, add potato skins reserved from Potato “Rice,” and steep to desired depth of flavor. Strain through chinois and season with vinegar and salt. Cover and keep warm.

For the Skin and Brown Butter Crumble:
Heat oven to 325°F. To a mixing bowl, add all ingredients and season with salt and pepper. Gently rub the mixture between your hands to create small globules. Drop the globules onto a sheet tray lined with a silicone mat. Bake until almond meal takes on a golden hue.

For the Chicken Breast:
Heat the water bath of an immersion circulator to 64°C. Into a nonreactive container with 500 milliliters Shio Koji, submerge Chicken and brine 1 hour. Transfer Chicken to a vacuum bag with 100 milliliters Koji Oil. Remove air and seal. Cook sous vide 1 hour. 

To Assemble and Serve:
Halve Chicken Breasts and trim into desired shape. Transfer 1 half of breast to the left side of a plate. Spoon Potato Glaçage over Chicken and top with thyme and salt. Using a microplane, conservatively grate nutmeg and lemon zest over top. To the right, spoon a little Chicken Glacé and carefully place a spoonful of Potato “Rice” on top, followed by the Skin and Brown Butter Crumble. 

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