Chicken thighs cooked sous vide
By cooking the chicken thighs sous vide, you are ensured consistent quality in terms of taste and doneness.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.