To try: this sous-vide recipe for chicken thighs.
Set the water bath to 63 degrees Celsius.
Place the chicken thighs, 2 cups of neutral oil, salt, pepper, and rosemary in a gallon vacuum seal bag.
Evenly distribute the oil inside the bag. Then, using a versatile vacuum sealer, place your bag in the catch basin.
Select the "Sous Vide" mode, vacuum out the air, and then seal the bag.
Add the bag to the sous-vide bath and cook for 4 to 6 hours.
In a cast iron or non-stick skillet, heat the remaining 3 tablespoons of oil until it shimmers.
To finish, place the chicken thighs in the pan and fry to make the skin crispy.
0 servings
3
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