Chicken thighs cooked sous vide
By cooking the chicken thighs sous vide, you are ensured consistent quality in terms of taste and doneness.
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Ingredients
|
1 |
kg |
chicken thighs |
|
1 |
litre |
brine (7% salt) |
|
5 |
g |
black peppercorns |
|
2 |
cloves |
garlic |
|
10 |
g |
fennel seeds |
|
100 |
ml |
olive oil |
Preparation method
- Clean the chicken thighs.
- Marinate in the brine for one hour.
- Crush the peppercorns and garlic.
- Add to the oil together with the fennel seeds.
- Remove the chicken from the brine and drain well.
- Place all the ingredients together in a vacuum sealer bag and pull vacuum.
- Preheat the sous vide bath to exactly 75°C.
- Cook the chicken for 45 minutes.
- Cool in ice water or serve immediately.
Serving suggestions
- As a component in a composition with risotto, fennel, and tomato.
- As a component in a composition with leek, carrot, and pilaf.
- Pluck the meat from the bones and mix with mayonnaise to create a special meat salad.