Sous Vide Chicken Thighs
Using the sous vide method to make chicken not only makes it extremely juicy, it'll be the most tender chicken you've ever had! Keeping the skin on ensures you won't overcook the chicken when you sear it in the pan. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures.
Recipe Summary
Ingredients
Directions
Cook's Notes:
Feel free to use your favorite seasonings; the method stays the same.
If you don't own a vacuum sealer, you may use zip-top plastic bags. To seal your bags, slowly lower the zip-top bag into the water, letting the water pressure force the air out of the bag, then seal closed.
For further information on safe chicken temperature, you can search online for "sous vide cooking chicken pasteurization." You can leave the chicken in for longer than 1.5 hours. It will not overcook, as it will not go above the set water temperature. Do not go longer than 4 hours, as the meat texture and flavor starts to change at that point.