Season both sides of the thighs with salt and pepper. Place one sliver of garlic on each thigh. Use two sprigs of thyme for three thighs
Barbeque Sous Vide Chicken
Title: Barbeque Sous Vide Chicken
place three thighs (one serving) in each boilable bag. Try to keep the garlic sliver on each thigh, and the thyme aligned on the thighs, but this is not critical.
Seal the bags, and place them in the water. I did these at 160F or 71C. Allow them to cook in the water for about 2 hours.
When they come out, you can see that some fat has rendered, but not much, and some liquid has come out of the chickens. Rest assured they are VERY moist.
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