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chicken thighs sous vide

Chicken Thighs Sous Vide Stuffed with Julienne of Vegetables and Sauce Reduction, Black Truffle


Sous Vide Chicken Thighs

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

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

SEE ALSO: PARMESAN ENCRUSTED CHICKEN SOUS VIDE RECIPE


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