Sous Vide Crispy Chicken Thighs
Ingredients
The chicken
-
6
pieces
skin-on, boneless chicken thighs
The seasoning
-
to taste
Diamond Crystal Kosher salt
-
to taste
Freshly ground pepper
-
to taste
Your favorite seasoning (e.g., garlic powder and dried thyme)
The fats
-
6
tablespoons
unsalted butter, ghee, or duck fat
-
2
tablespoons
lard
The finishing touch
Instructions
- Pat the chicken thighs dry and season with salt, pepper, and your choice of seasoning.
- Vacuum seal each thigh with a pat of butter on top.
- Submerge the thighs in the SousVide Supreme set at 150°F for 1.5 hours.
- If not cooking immediately, place the thighs in an ice bath in the fridge.
- When ready to cook, place the thighs between two baking sheets and weigh them down for 30 minutes.
- Remove the thighs from the bags and dry them thoroughly.
- Heat lard in a pan over medium heat, then add two thighs skin side down.
- Cook undisturbed for 5 minutes, then flip and fry for an additional minute.
- Remove the thighs and place them on a wire rack, sprinkling with fleur de sel before serving.
Nutrition Facts (estimated)
Servings
4
Calories
524
Total fat
45g
Total carbohydrates
1g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
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