Sous Vide Crispy-Skinned Chicken Thighs
28 comments
Of all the common parts of a chicken, the thigh ought to be MVP.
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
WHY THIS RECIPE WORKS
With more pockets of fat and collagen than breasts, chicken thighs contain great potential for flavor. We found cooking thighs at a higher temperature (180°F/82°C) resulted in a fall-apart texture, while lower temperatures (160°F/71°C) left...