Beef Tallow Poached Roast Chicken
An experimental roast chicken technique where a dry-brined whole chicken is gently poached (confited) in beef tallow with aromatics at 90°C before being blast-roasted at 220°C for crispy skin.
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🍳 Cooking Flow
1. Submerge probe-monitored, dry-brined chicken into 90°C beef tallow with aromatics. → 2. Cover with a cartouche and poach in the oven until internal temp reaches 62°C. → 3. Remove chicken from the fat and transfer to a wire rack on a baking sheet. → 4. Roast at 220°C until the skin is deeply browned and crisp.
Cooking Steps
Brief Cooking Order
1. Submerge probe-monitored, dry-brined chicken into 90°C beef tallow with aromatics. → 2. Cover with a cartouche and poach in the oven until internal temp reaches 62°C. → 3. Remove chicken from the fat and transfer to a wire rack on a baking sheet. → 4. Roast at 220°C until the skin is deeply browned and crisp.
Introduction
An experimental roast chicken technique where a dry-brined whole chicken is gently poached (confited) in beef tallow with aromatics at 90°C before being blast-roasted at 220°C for crispy skin.
Step 1
Insert a meat thermometer probe into the dry-brined chicken and lower it into a large pot filled with beef tallow heated to 90°C (194°F).
Step 2
Add aromatics into the pot around the chicken, including whole black peppercorns, peeled garlic cloves, fresh rosemary sprigs, and extra beef tallow to ensure adequate coverage.
Step 3
Cover the surface with a parchment cartouche and place the pot in the oven until the chicken's internal temperature reaches 62°C (144°F).
Step 4
Carefully lift the poached chicken out of the hot beef fat using tongs and transfer it to a wire rack set inside a rimmed baking sheet; pick off any garlic cloves or herbs stuck to the skin.
Step 5
Transfer the chicken directly into an oven preheated to 220°C (428°F) and roast until the skin turns golden and crispy.
Ingredients List
Important Notes
According to the video's conclusion, poaching chicken in beef tallow before roasting is not worth the extra effort and expense, as standard high-heat roasting achieves equally crispy skin and juicy meat without imparting an off-putting mild beef fat flavor.
Using a temperature probe is essential during poaching to remove the chicken precisely at 62°C internal temperature so it doesn't overcook during the final high-heat crisping.
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