Extra Crispy Sous Vide Chicken Legs. Extra Crispy Sous Vide Chicken Legs If you like to cook and you haven't looked into sous vide i suggest you do. Many are turned off because of the fancy french sounding name. But it's a pretty simple concept and with a little investment it can become a great tool in the kitchen.

Remove the cooked chicken drumsticks from the bags and place on a cookie sheet or oven-safe dish. In the meantime, season chicken drumsticks with salt and pepper. Place chicken in a sous vide bag in one layer and seal using a vacuum sealer or a hand pump. You can have Extra Crispy Sous Vide Chicken Legs using 16 ingredients and 12 steps. Here is how you cook it.

Ingredients of Extra Crispy Sous Vide Chicken Legs

It's 6 of chicken legs (thigh and drumstick connected).
You need 6 sprigs of Fresh rosemary,.
It's 3 sprigs of Fresh sage,.
Prepare of kosher salt.
You need of pepper.
Prepare 4 tsp of herbs de provence.
Prepare 1 of medium shallot diced.
Prepare 1 tbsp of rosemary leaves, minced.
It's 1 of garlic clove, minced.
Prepare 1 cup of chicken stock.
It's 1 tbsp of gelatin.
You need 1 tbsp of lemon juice.
Prepare 1 tsp of white wine vinegar.
You need 1 tbsp of unsalted butter.
Prepare 1 tbsp of soy sauce.
You need 1 dash of sherry wine.

Once the water is ready, slowly lower the chicken into the prepared water bath. Make sure the chicken drumsticks are completely under the water. How to make sous vide fried chicken. To make this recipe, sous vide cook the chicken first, then coat with flour and buttermilk, and finish with a quick deep-frying.

Extra Crispy Sous Vide Chicken Legs instructions

Set sous vide bath to 160F. Season chicken legs generously with salt pepper and 2 tsp herbs de provence..
Place the thighs in vaccum sealed bags. Face them all in the same direction and place your rosemary snd sage on the side of the leg where there is no skine covering. Placing the herb on the exposed flesh will help to season the meat and not just the skin. Sprinkle some olive oil over top the chicken. Then seal..
Place bag/bags in preheated sous vide bags. Cook for at least 1 hour and up to 4 hours. Yes that's my homemade sous vide machine. The circulator was in sale for $150 and the cooler costs $25. I stole this design from somewhere on the internet, but it works out and the cooler keeps heat in so your circulator is not running the whole time..
Remove the chicken from your bath. Dunk the bag of chicken in ice water and leave for five minutes..
Remove the chicken from the bag and retain the juices inside. Pat the chicken dry and remove the whole herbs from the chicken. Put the dried chicken in the fridge while you prep for the pan sauce, or about 15 minutes..
Chop your shallot, garlic clove, and rosemary, pour 1 tbsp of gelatin over your chicken stock and set aside. Remove the chicken from the fridge and reseason if you think too much of the seasoning was washed away while cooking. Put a tbsp of olive oil into a cast iron pan and heat over medium high until smoking..
Add the chicken, skin down to the pan. Use another pan to keep weight on the chicken while it cooks, so you can get maximum brownage. You're look at about 2 minutes per side..
When complete throw your shallot, rosemary and garlic in the still hot pan. Cook until fragrant..
Then pour your chicken stock and the reserved juices from your vacuum nag into the pot. Using a wooden spatula scrape up any browned bits that may be stuck to the bottom of the pan. Cook over medium high heat until reduced to about 2/3's the original volume..
Add soy sauce, lemon juice, sherry wine, white wine vinegar and butter. Boil rapidly until you have a smooth creamy sauce. Dip a spoon into your pan sauce, if it coats the back of the spoon you're good to go. If not keep boiling..
Run the pan sauce through a fine mesh strainer or chinois. You can press down on the bits stuck in the strainer to get some really tasty juice back into you pan sauce..
Serve the pan sauce over chicken and enjoy you're fancy sous vide chicken..

Place the chicken in a zip-lock bag, vacuum seal it and cook in the. If you can't be eating dinner on a lanai overlooking a Pacific sunset, this is the next best thing. Think of it as teriyaki chicken with a little extra kick. Pat chicken thighs dry then season both sides with salt and pepper. Place thighs in a single layer in a vacuum bag; vacuum and seal.