Weeknight Sous Vide Crispy Chicken Thighs
- Yield 4 servings
- Prep 1 hour
- Cook 1 hour 30 minutes
- Total 2 hours 30 minutes
Weeknight Sous Vide Crispy Chicken Thighs sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 2 hours 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 6 skin-on boneless chicken thighs
- Diamond Crystal kosher salt
- Freshly ground black pepper
- A reliable seasoning, the cook use garlic powder and dried thyme
- 6 tablespoons unsalted butter, ghee, duck fat, or your fat of choice
- 2 tablespoons lard
- Fleur de sel
Method
Blot the thighs dry and season the flesh side with salt, pepper, and your choice of seasoning. The cook used garlic powder and dried thyme.
Vacuum seal each thigh with a pat of butter on top of the flesh side. Use ghee if you're on Whole30.
Dunked all of your chicken thighs in your SousVide Supreme set at 150°F and let them sit in there for 1½ hours. If you're not planning to cook them off right away, put the thighs in an ice bath in the fridge. If you're ready to cook them, put all the thighs in between two baking sheets and weigh them down with whatever you have on hand (the cook used cast iron skillets) for 30 minutes.
Lift the flattened thighs from the plastic bags and dry them thoroughly. Warm 2 tablespoons of lard over a medium burner and when the lard starts smoking, add two thighs, skin side down. Leave them undisturbed for 5 minutes and then flip them over and fry them for an additional minute.
Lift the chicken thighs from the pan and place them on a wire rack. Scatter some fleur de sel over the crisped skin. Plate with your veggies of choice!
