As Chef Patron of London Stock, in Mayfair, a restaurant that has been awarded three AA Rosettes, he knows how to serve up “super juicy” chicken.
While cooking chicken on the bones, such as thighs, is easier to not overcook than chicken breast, there is still a way to serve tasty chicken no matter what.
If you have chicken breast, Chef Sebastian strongly recommends the cooking technique of “sous vide”.
Chef Sebastian explained that sous vide means putting the chicken in a vacuum bag and cooking it in boiling water.
How to sous vide
Chef Patron first recommended getting chicken breast off the bone if you are going to employ this method to cook the chicken.
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The next step is to season the chicken by adding thyme and butter inside of the vacuum bag.
Then seal the bad, and put it in a water bath at 72 degrees for 45 to 60 minutes.
Chef Sebastian added: “Then you take the chicken out of the bag and get the skin as dry as possible before pan-frying it on the skin side for about two minutes โ then the meat is super juicy.”
If you are cooking chicken in the oven, then Chef Sebastian said you should use a thermometer to check the temperature of the chicken.
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“Chicken should get to 72 degrees in the thickest part of the meat โ if this is at this temperature, it is always juicy and tasty,” said Chef Sebastian.
Alternatively, you can cook chicken in the oven at 80C to 100C and check when it’s done by slightly cutting it open to see if the juice runs clear.
“If it is undercooked the juice will have a bit of blood still so you have to cook it for longer,” said Chef Sebastian.
A good marinade for chicken, which helps add flavour, is yoghurt and different spices.
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If you must pan fry the chicken, then the best thing to do is “fry on the skin side for as long as possible so the skin gets very crispy”
Chef Sebastian explained: “This skin protects the meat from the heat and overcooking.”
Once you flip the meat over, “do not cook it for very long” or else it will taste dry.
Overall, though, frying chicken breast for too long is the easiest way to mess up a great dish.
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