Sous Vide Chicken Thighs
By Nemo
Based on "Chicken Marylands - Cooking Bone-In Chicken Thighs" from the "Sous Vide Blog" (www.sousvideblog.com).
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Ingredients
- Brine:
- 2 quarts water
- 1/2 cup salt
- 1/4 cup sugar
- spice (e.g. basil, thyme, garlic, etc.)
Preparation
Step 1
1. Dissolve all ingredients in water to make brine. Clean and bag chicken with brine for a minimum of 2 hours to overnight in refridgerator.
2. Rinse brine off chicken and vacuum pack for sous vide.
3. Sous vide at 176°F (80°C) for 1 hour and 15 minutes.
4. Remove chicken from bag. Pat dry and brush with oil. Sear in hot pan or grill.