Reduction

This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.

The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.

What makes this sous vide chicken breast great ...

This video will take you through the process that we use to sous vide a rack of lamb at Stella. The nice thing about this process is we cook the lamb rack a second time in a reduced pan sauce which infuses both the lamb and the sauce with an amazing flavor.

This video will demonstrate how to concentrate a stock by reducing and reinforcing its flavors. This concentrated stock can then be used to make "a la minute" sauces, such as a pan reduction sauce. Although this process is demonstrated with chicken stock, it is the exact same method used when working with other meat based stocks such as veal, pork and lamb.