Cooked the chicken leg sous-vide at 172°F for 3 hours, then crisped the skin in a hot pan.
Served with roasted golden beets, buttered baby potatoes, kale and a quick soy-chicken demi-glace.
by Possible-Can6317
Cooked the chicken leg sous-vide at 172°F for 3 hours, then crisped the skin in a hot pan.
Served with roasted golden beets, buttered baby potatoes, kale and a quick soy-chicken demi-glace.
by Possible-Can6317
2 Comments
Wow delicious. Legit culinary question: how does this method qualify as confit?
Wow delicious. Legit culinary question: how does this method qualify as confit?