After a long brine, we’ve given this chicken a sweet & spicy rub and cooked it sous-vide. The rub consists of various vegetables, herbs and spices such as celery, mustard, onion, carrot, garlic, red pepper, tomato and chilli pepper —all in all, a not to be missed piece of meat.
Heat in the vacuum pack for 15 minutes at 85 °C. Then fry it in a pan over medium heat until it is a lovely golden brown.
Grill the chicken for 10 minutes at 200 °C until it is a lovely golden brown.
Heat in the oven for 15 minutes at 180 °C until it is a lovely golden brown.