Roast Chicken And Onion Puree - The Sous Vide Way

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Great British Chefs
Nutrition per serving    (USDA % daily values)
Uploaded by: Great British Chefs


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Ingredients for 4 servings

1 small-medium chicken (1.2Kg) – small enough to fit in a pouch

1 l of chicken stock, cold

400 g baby onions, peeled

250 g baby potatoes, washed

2 cloves of garlic

180 g carrot peeled

100 g dried shiitake mushrooms, soaked and drained, reserve liquid

1 tablespoon of Dijon mustard

1 sprig of thyme

2 bay leaves

salt & pepper to taste

50 ml of cream

chives to garnish

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