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Duration:
10.25 hrs
Servings:
2 Portions (100g Each Thigh)
Level:
Sous Vide Chicken Thigh is a flavorful, foolproof way to achieve perfectly cooked poultry with tender texture and juicy results. Using precise temperature control, this method ensures consistent doneness while enhancing the natural richness of the meat.
Sous Vide Chicken Thigh is prepared by sealing seasoned chicken thighs—often with herbs, garlic, butter, or marinades—in an airtight bag and cooking them in a temperature-controlled water bath. This gentle, even cooking process allows the meat to become exceptionally tender while retaining moisture and absorbing flavor. Once cooked, the chicken is typically finished with a quick sear to create a crispy, golden-brown skin. The result is a succulent, deeply flavorful dish with a balance of juicy interior and satisfying exterior texture.
Part 1:
Chicken Thigh
Step 1
Trim the thigh and remove all of the bones and excess fat.
Step 2
Season both sides of the thigh and add to a vacuum bag. Also add the fennel pollen butter and the fresh thyme.
Step 3
Vacuum packed.
Step 4
Cook at 150°F (65°C) for two hours.
Step 5
Remove thighs from water bath and press between two sheet pans, skin side facing up, in the cooler.
Step 6
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, searing a hot sauté pan with clarified butter on medium high heat until golden brown.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
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