Sous Vide Chicken Thighs: Sage, Butter, Garlic

January 22 2011 - 1:51 PM

Sousvidethighs_comp Specifically, smoked chicken thighs are one of my favorite ways to enjoy the bird. Granted Bon Chon is primo but I haven’t solved this at home yet and frankly don’t want to try. This is a very conventional approach to chicken. Here the sage and garlic are infused in the sous vide rather than wedged between the skin and the meat. The flavors really came through. The nice thing about the thigh is that it gives you plenty of room to finish under the broiler. It was not dried out even after a couple of minutes (!).

Recipe is per bag
2 chicken thighs
3 garlic cloves
3 sprigs of sage
sea salt

Loosely roll sage, garlic and onion in plastic wrap. Place at the bottom of the bag. Salt and pepper chicken thighs. Place in the middle of the bag and seal. Cook for 4 hours at 160º. I’m not brave enough to go the low-temp chicken route but will surely graduate to is sooner or later. Considering how parque acuatico hinchable precise the temperature controls are, it’s really no longer a high-risk process.

After 4 hours a quick sear and plate with potatoes, rice, veggies, whatever you like. You will have a well cooked, albeit slightly dense, chicken thigh.