Chicken Wings & Pomme Puree | Recipe by sousvidetools.com

Chicken wings with Sous Vide Reblochon pomme purée

COOK TIME: 4 hours plus 12 hours to cook the chicken wings
PREP TIME: 1 hour
DIFFICULTY: Difficult
SERVES: 4

Ingredients

Chicken wings

500g of chicken wings
1 handful of table salt
500g of duck fat
oil

Reblochon pomme purée

500g of Désirée potatoes
50g of Reblochon cheese
50g of butter
5ml of milk
salt

Chicken jus

100ml of dry white wine
300ml of chicken stock
50ml of single cream
juice of half a lemon

Crispy chicken skin

skin from the crown of a chicken
salt

Chicory purée

pepper
4 white chicory
salt
750ml of vegetable stock
200ml of port
50ml of rice wine vinegar
100g of caster sugar

To plate

1 red chicory
1 handful of lamb’s lettuce
50g of Reblochon cheese

Equipment

Method

This delicious recipe by chef Daniel Clifford has been recreated for our website with kind permission from Great British Chefs.

Method

Begin by preparing the chicken wings. Carefully remove the tips of the wings and the trimmings. Season well with salt before setting aside for 15 minutes
Use cold water to wash all the salt off the wings then pat dry with kitchen towel. Arrange the wings on a baking tray and cover with greaseproof paper
Cook in the centre of a preheated oven (60°C) for 12 hours
Once cooked, carefully remove the wings from the fat before using a heated frying pan to brown the skin in a splash of oil. Set the wings aside
Fill and preheat your water oven to 110°C
Now move on to preparing the Sous Vide Reblochon pomme pureé. Begin by peeling the potatoes and boiling in salted water (ensure there is enough water in the saucepan to cover the potatoes). Once boiled, drain the pan and refresh the potatoes in ice water
Place the boiled potatoes into a cooking pouch before submerging in the water oven for 1 ½ hours. Once cooked pass through a fine sieve
Warm the Reblochon cheese with the butter and if needed, a splash of milk
To prepare the chicken jus, pour the white wine into a saucepan and heat until reduced by half. Add the stock and allow the liquid to reduce again by half. Add the cream and heat for another couple of minutes. Set the mixture aside until needed
For the crispy chicken skin lightly oil two baking sheets and place the skin in-between them. Cook in a preheated oven (170°C) for 15 minutes then use the salt to lightly season. Allow to cool then cut into shards. Set aside
Reduce the oven temperature to 110°C to prepare the chicory pureé. Cut each chicory in half, season and arrange in a dish. Use the vegetable stock to cover the chicory before braising in the oven for 30 minutes
Take the vinegar, rice wine and port and cook in a saucepan until the mixture reaches a consistency like thick syrup. Add the braised chicory to the mixture before transferring to a food processor and blending
Transfer the pureé into a squeezy bottle and set aside until ready to serve
When ready to serve warm the chicken jus then whisk in a couple of drops of lemon juice
To arrange the dish, pipe droplets of both pureés onto each plate. Arrange the chicken wings and the skin on top before drizzling with the warmed chicken jus
Serve with a salad of the red chicory and lambs lettuce. Curl a piece of Reblochon onto each plate

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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