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Sous
Vide Chicken Thighs
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Debone
the chicken meat from
either the chicken thigh
or a whole chicken leg.
In the recipe shown above
we debone a whole chicken
leg and vacuum sealed
it after seasoning.
Add the
chicken breasts each to
a single bag as shown:
What
is Sous Vide Cooking
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Cook the chicken breasts
at 149F for 2 hours. Some have suggested
cooking longer to make the meat more
tender.
You can leave it in the water
bath till ready to serve. Since cooking times
will vary with meat thickness it is important
to adjust temperatures accordingly. For accurate
cooking times see: A
Practical Guide to Sous Vide Cooking
Crispy Chicken Skin
For a crispy skin on
the sous vided chicken lay the skin
from chicken thighs in a non-stick
skillet and holding it down with a
spatula. Saute on a medium flame.
Flip the skin when brown. Continue
until skin is desired texture. Set
aside on a paper towel till ready
to plate. In the recipe shown above
we coated the chicken thigh with a
parmesean panko mix before searing.
Julienne
of Vegetables
The above recipe used
a julienne of leeks, carrots and zuchinni.
The julienne was parboiled for 4 minutes
then put in ice water to stop cooking
then reserved for later use. Before
assembling the dish the julienne vegetables
were heated with a small amount of
butter and olive oil.
We used the same sauce
as the recipe shown below.
OTHER
CHICKEN SOUS VIDE RECIPES
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