Sous Vide Chicken Thighs

Found this great article which delved into chicken thighs.  (I went with about 90 minutes but the maximum is four hours.)

I went ahead with 150f and then grilled them over open flames from an ash fire.  Very quickly, of course.  Just wanting to render the fat, burn some of it off, and put a bit of a char on the outside (hence a hot fire licking flames).

Miraculous.

Easy to prepare ahead of time.

I pulled some of these out of the refrigerator the next day, put them in the sous vide cooker at 99f for maybe an hour to warm them up again and cooked them in the same fashion over another ash fire.

I can store them in the freezer as well which means I can prepare many chicken thighs in this manner and distribute them into the freezer for future use.  Also if I had a large barbecue I could prepare a heaping plate of what are essentially cooked chicken thighs for quick charring on-demand.

JamesIsIn

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