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Sous Vide Chicken Thighs
Duration:
10:25:00
Level:
Difficult
Discover how using the sous vide method can create perfect, tender, and juicy chicken thighs for any of your meal preps, dinner, events, and more! Achieve restaurant-quality texture at home and create dishes that are not only delicious but healthy as well.
Step by Step Guide
Step 1
Trim the thighs and remove all of the bones and excess fat.
Step 2
Season both sides of the thighs and add to a vacuum bag. Add the fennel pollen butter and the fresh thyme.
Step 3
Vacuum pack the thighs. Cook at 150°F (65°C) for two hours.
Step 4
Remove thighs from water bath and press between two sheet pans, skin side facing up, in the cooler.
Step 5
To reheat, open the bag and remove any excess liquid and gelatin (this gelatin-rich liquid can be used in stock or in sauces). To finish the thigh, sear in a hot sauté pan with clarified butter over medium-high heat until golden brown.
Step by Step Guide
Step 1
Trim the thighs and remove all of the bones and excess fat.
Step 2
Season both sides of the thighs and add to a vacuum bag. Add the fennel pollen butter and the fresh thyme.
Step 3
Vacuum pack the thighs. Cook at 150°F (65°C) for two hours.
Step 4
Remove thighs from water bath and press between two sheet pans, skin side facing up, in the cooler.
Step 5
To reheat, open the bag and remove any excess liquid and gelatin (this gelatin-rich liquid can be used in stock or in sauces). To finish the thigh, sear in a hot sauté pan with clarified butter over medium-high heat until golden brown.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
Ingredients
Equipment
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