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Whole deboned chicken marinated in yoghurt, thyme, and lemon with our dauphinoise potatoes, layered potato in a garlic & thyme cream, and our roasted Mediterranean vegetables, toasted seeds, and sun-dried tomato pesto
A Culinary Journey: Perfecting Our Whole Deboned Chicken
At the heart of our family menu lies a dish that represents our commitment to culinary excellence and thoughtful preparation. Today, I’m excited to share the intricate process behind our Whole Deboned Chicken, a true labor of love that showcases the magic of patience and precise technique.
The Art of Marination:
Our journey begins with a whole chicken, meticulously deboned to ensure a perfect eating experience. The true transformation happens in our marinade—a harmonious blend of plain yoghurt, fresh lemon, fragrant thyme, and garlic. This isn’t just a simple marinade; it’s a carefully crafted process that takes 24 hours.
The yoghurt and lemon work their magic, gently tenderising the meat while allowing the herbs to penetrate deep into every fiber. It’s a delicate dance of chemistry and flavour that sets the foundation for an extraordinary dish.
Precision Cooking: The Sous Vide Method
After marination, we take precision to the next level. The chicken is carefully wrapped and vacuum-sealed, then slow-cooked in our sous vide at a precise 63 degrees for 4 hours. This technique is a game-changer—forget dry, tough chicken. What emerges is so tender it’s like cutting through butter, with moisture and flavour preserved in every single bite.
Dauphinoise Potatoes: A Labour of Love
Our Dauphinoise Potatoes are nothing short of an art form. Using a mandolin, we slice potatoes paper-thin, creating delicate layers. A cream reduction infused with garlic, thyme, and bay leaves becomes our binding agent. Layer by layer—16 in total—we build a potato masterpiece, each layer carefully placed and seasoned.
Baked at a low 150 degrees and then pressed to achieve the perfect texture, these potatoes are a testament to our commitment to culinary perfection.
Mediterranean Vegetables: Individual Attention
We treat each vegetable with the respect it deserves. Prepared with olive oil, salt, and pepper, they’re cooked separately to ensure each ingredient reaches its peak potential. Toasted seeds in a soy sauce and herb blend and a vegan sun-dried tomato pesto add layers of complexity to the dish..
The Final Presentation
The culmination of hours of preparation comes together on our signature black plates. A delicate yoghurt sauce is artfully spread, topped with the golden-seared chicken and perfectly portioned Dauphinoise potato. Mediterranean vegetables and soy-toasted seeds provide texture, while delicate sunflower microgreens From Our Garden Microgreens add a fresh, vibrant finish.
This dish is more than a meal—it’s a story of passion, technique, and the love we pour into every plate.
