Gastronomixs

Chicken thighs cooked sous vide

By cooking the chicken thighs sous vide, you are ensured consistent quality in terms of taste and doneness.

Chicken thighs cooked sous vide

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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.

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