- 4 garlic cloves, minced
- 1 Tbls. kosher salt
- 2 Tbls. toasted sesame oil
- 1 tsp. five-spice powder
- 1 Tbls. rice wine vinegar
- 6 chicken leg quarters, 4 ½ – 5 lbs.
Marinade chicken for at least 2 hours, up to overnight. Roast at 425*F for 45-50 minutes.
Marinade chicken for at least 2 hours, up to overnight. Roast at 425*F for 45-50 minutes.
Sauce
Stir fry the ginger, onion and bell pepper in a wok. Add fish, stir fry until almost cooked. Add sauce, stir until thickened.
For the garlic-parsley paste
For the Lamb
Sous Vide
1. Heat 2 Tbsp olive oil over medium heat in a large pot. Add the leeks, saffron, and ¼ teaspoon salt to the pot and cook, stirring occasionally, until the leeks are softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, wine, thyme, and bay leaves, scraping up any browned bits.
3. Nestle the chicken and veggies, into the pot and bring to a simmer. Cover, turn the heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (160 to 165 degrees on an instant-read thermometer), or 1 hour for the thighs and drumsticks (170 to 175 degrees on an instant-read thermometer). (If using both types of chicken, simmer the thighs and drumsticks for 40 minutes before adding the breasts.)
4. Transfer the chicken to a serving dish. Remove and discard the bay leaves. Return sauce to a simmer until the sauce has thickened slightly, 4 to 6 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Pour the sauce over the chicken, sprinkle with the parsley, and serve.
Prep the garlic-parsley paste
Heat oven to 400 degrees. Place garlic heads cut side up on sheet of aluminum foil and drizzle with olive oil. Wrap foil tightly around garlic; place on baking sheet and roast until cloves are very soft and golden brown, 40 to 45 minutes. When cool enough to handle, squeeze garlic head to remove cloves from skins. Mash cloves into paste with side of chef’s knife. Combine with parsley in small bowl.
Prep the lamb
Sous vide the lamb
Cook the 3 lamb roasts in separate bags for 6-8 hours at 135*F. Sear for 45 seconds on each side before serving.
Optional: add 1 lb diced daikon or turnip in step 1 to simmer.
Sauce can be reused 2-3 times for new chicken, or soy sauce eggs or tofu.