Chicken Sous Vide with Mashed Potatoes & Giblet Gravy

I began with an entire chicken cut up, vacuum packed and cooked in the Sous Vide Supreme just like the Maiden Voyage. The one difference was that because of the bones, I left it in for four hours. It was still just as moist & tender.

I also decided to go with a treat of actual mashed potatoes instead of the typical celery root, parsnip or some combo. Our guest Julie did the potatoes, with plenty of butter, of course.

To top it off, giblet gravy, which my mom makes and I’ve loved since I was a kid. As always, click the picture for the high quality version.

Chicken Mashed Potatoes Giblet Gravy
Chicken, Mashed Potatoes & Giblet Gravy

To make the gravy, you first need to chop up the giblets (liver, heart, gizzard) and either roast them under the broiler, or, as I did, sauteed them in butter along with the neck.

Chicken Giblets
Chicken Giblets

Once nice & browned, add your high-quality chicken stock. If I don’t have my own, I get the free range organic from Trader Joe’s or Whole Foods. I used a quart and then just let it simmer for an hour or so. You want to taste for the watery taste to diminish to nothing. At that point, pull out the neck, let it cool and pick off the meat and add back in. Don’t add salt when you do a reduction, because it will become more and more concentrated. I usually find at the end that I need no added salt. This is also a good reason to use a quality stock as they’re not loaded with salt.

In the meantime, I boiled two eggs, hard. Once the flavor was right, I added about a half cube of butter, and the egg chopped up and the yolk mashed & distributed. Then, just add heavy cream until the consistency is right. I think it might have been 1/3 to 1/2 cup in this case.

Give that gravy a try. Very rich, creamy, delicious and fully of fatty goodness.

By the way, on the sous vide front, check out this writeup in The New York Times. Also, Diana Hsieh posts how she cooked up a storm with the contraption over a week’s time.

Since Covid killed my Cabo San Lucas vacation-rental business in 2021, this is my day job. I can't do it without you. Memberships are $10 monthly, $20 quarterly, or $65 annually. Two premium coffees per month. Every membership helps finance this work I do, and if you like what I do, please chip in. No grandiose pitches.


  1. Jeanie Campbell on December 15, 2009 at 17:23

    Looks magnificent. We love how ours does chicken, too. So far, no duds with anything. We made the perfect soft-boiled eggs this morning – I’ve never tasted eggs so creamy!! I like them even better than the french-style scrambled. We are still experimenting with the perfect way to finish a steak. Our exhaust system is not very good and the whole house gets smoky, so we’ve even tried doing it outside in the snow on the grill. ha! It’s fun and delicious in any case. Thanks for the pictures, too, Richard. Grok on!

  2. Lisa Renehan on December 15, 2009 at 20:30

    I am intrigued, but I wonder about the wisdom of cooking in a plastic bag. How primal is that? Have the potential hazards been vetted?

    • Richard Nikoley on December 16, 2009 at 06:40

      I’ve answered that a couple of tiimes in my other sous vide posts (accessible via the ‘Food Porn’ category). In short, I think it’s no problem. The temps are very low, there’s no leaching into the food and the bad stuff in the bags is below the detectable threshold of 1 ppm.

  3. Aaron Blaisdell on December 15, 2009 at 21:51

    I’ve so far used the SVS to cook chicken breast following your recipe (it was delicious and tender as a girl’s heart), and the more recently cooked two flap steaks and one chuck roast (at the same time) of grass-fed beef. I seared them in a cast-iron skillet with the left-over juices from the bags (and afterward made a reduction by adding some chicken stock and red wine). The meat blew me away! And I only received raves all around from the guests at the dinner party–which included Mr. & Mrs. Sisson and the Epistemocrat. What’s amazing is how easy Sous Vide cooking is. Just bag it, let it sit at the ideal temp for a very forgiving time-window and then a little finishing at the end right before serving. No need to time the dish to coincide with other dishes being served as the meat can be taken out at the cook’s leisure to finish in a couple of minutes.

    • Richard Nikoley on December 16, 2009 at 06:36

      Yes, not sure if yo saw it, but here was my flap steak SVS:

      Really glad Mark S turned me onto that via his insiders newsletter. Chicken stock in a beef dish, eh? That’s novel. Came out OK, then?

      Try those pears. Amazing.

      • Aaron Blaisdell on December 16, 2009 at 08:51

        Agreed. Flap stake is a wonderful cut of meat so long as you know what to do with it. The advice to cut across the grain is very important, too.

        I like to mix things up, so a little chicken stock in the reduction turned out extremely well. It was balanced out by the steak juices and red wine, so I couldn’t dominate the reduction.

        I’ll have to try the pears. Love pears!

Leave a Comment

You must be logged in to post a comment.