Скачать или смотреть Sous Vide Lemon & Thyme Chicken Thighs - Crispy Skin!

In my opinion, cooking chicken thighs via sous vide is the best way to achieve the juicy and ultra tender results that are often hard to achieve with chicken thighs.

I have tested dozens of different temperature and time combinations and this recipe has yielded my favourite result!

Recipe:
6 Chicken Thighs
4 Lemon Slices
4 Sprigs of Thyme
1 TBSP of Chicken or Duck Fat (olive oil or no fat works too)
Salt & Pepper to season

Directions:
1. Set the thermal immersion circulator (sous vide machine) to 165ºF.
2. Trim and reserve excess chicken skin and season the skin side evenly with salt and pepper.
3. Combine all ingredients into vacuum seal or ziploc bag, ensure lemon and thyme is evenly spread out.
4. Seal bag shut with a vacuum sealer or using the water displacement method with the ziploc bag.
5. Place into water bath and let cook for 3 hours.
6. After 3 hours place the bag of thighs into a ice bath or run under cold water until cool.
7. Once cooled down, place the bag skin side down on a cutting board and press firmly with another cutting board or item with a even flat surface to slightly flatten the thighs to a even height. This will help get a nice even crust on the skin when you go to sear them.
8. Remove thighs from bag, pat them dry and re season moderately with salt and pepper.
9. Heat a non stick skillet or cast iron pan with 2 TBSP of neutral oil (canola or grapeseed) and once the oil starts smoking lay the thighs down skin side down and sear until heavily browned, approx 5 minutes.
10. Flip thighs over once nicely browned and crispy and reduce the heat to medium and let cook flesh side down for another 3-5 minutes.
11. Enjoy!

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The Couch Cook

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