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This week's Resolution Recipe: Sous Vide Chicken Confit.
2 whole chicken legs
1/4 cup olive oil (I used duck fat, because duck fat.)
4 cloves garlic, crushed (Ha! I used... more.)
3 sprigs fresh thyme
1 Tbsp salt
1 Tbsp whole peppercorns
2 bay leaves
Set recirculator to 165. Place all ingredients in a ziploc or vac-sealed bag. Place in the water bath and cook for 8 hours.
Remove the bag from the water, remove the chicken legs from the bag, and pat the chicken dry with paper towels. Heat a large skillet over medium-high heat for 2 minutes. Add the chicken legs, skin-side down, and sear about 3 minutes until golden brown.
Serve on the bone with a salad or pickled veg.
What worked: We used one leg over a salad, with pickled artichokes. The other leg went (still sealed) into the freezer for a future easy dinner. It was, of course, low-maintenance. I did have to add more water on occasion -- I really need to get a cook-safe plastic tub rather than using a large pot.
Most importantly perhaps: the chicken was excellent. Not quite as good as a true confit but given the increased ease, a total win.
What didn't: I should have seared it in the toaster oven rather than in a skillet on the stove - the fat spattered somewhat and the skin didn't crisp up as much as I'd have liked.
Will I make it again? Yeah, probably. I'm starting to try to plan out more dishes that can be done ahead like this. Between work being busy (a good thing) and the SCA job eating time and creativity, it means we are less likely to go out for pizza.
2 whole chicken legs
1/4 cup olive oil (I used duck fat, because duck fat.)
4 cloves garlic, crushed (Ha! I used... more.)
3 sprigs fresh thyme
1 Tbsp salt
1 Tbsp whole peppercorns
2 bay leaves
Set recirculator to 165. Place all ingredients in a ziploc or vac-sealed bag. Place in the water bath and cook for 8 hours.
Remove the bag from the water, remove the chicken legs from the bag, and pat the chicken dry with paper towels. Heat a large skillet over medium-high heat for 2 minutes. Add the chicken legs, skin-side down, and sear about 3 minutes until golden brown.
Serve on the bone with a salad or pickled veg.
What worked: We used one leg over a salad, with pickled artichokes. The other leg went (still sealed) into the freezer for a future easy dinner. It was, of course, low-maintenance. I did have to add more water on occasion -- I really need to get a cook-safe plastic tub rather than using a large pot.
Most importantly perhaps: the chicken was excellent. Not quite as good as a true confit but given the increased ease, a total win.
What didn't: I should have seared it in the toaster oven rather than in a skillet on the stove - the fat spattered somewhat and the skin didn't crisp up as much as I'd have liked.
Will I make it again? Yeah, probably. I'm starting to try to plan out more dishes that can be done ahead like this. Between work being busy (a good thing) and the SCA job eating time and creativity, it means we are less likely to go out for pizza.