Chicken thighs from frozen that was 1 percent salted, in the sous vide 66 degrees, 4 hours, cooled and left over night in the fridge. So I’m Indian and my mum makes Dhal all the time the one she made recently was really good because it was really spicy and had this amazing kick to it so I thought I would add chicken for the extra protein. And my god it was good. I took the chicken out the bag and cut it up with the chicken fat jelly. Mixed it all in and it was incredible. Soft chicken with a bit of chew that also absorbed some of the sauce. It was in the dhal for about five minutes whilst being heated up and it was so good!
I did the same a couple of weeks ago with some make shift random ramen soup, the chicken and the fat mixed in incredibly and was amazing in it.
I’ve only done this but next test is breast at like 63/64 degrees. With no pan sear it should stay nice and soft!
by dizzy515151
2 Comments
Honestly I’m a big fan of SV chicken. I do prefer grilled chicken/no SV but it honestly works so well in the SV for adding to salads, soups as you’ve said, casseroles or for sandwiches. One of my favorite sandwiches is to SV chicken, then use the chicken fat as a base to make a small amount of gravy, add black pepper and mix all of the above to a brioche bun.
The juiciness and tenderness of the chicken SV’ed far exceeds the flavour imparted into the sauce by cooking the chicken in it.
When I do chicken soup in the winter, I’ll cook the broth ingredients separate to the chicken and shred it once it comes out of SV into the broth. No chance of it being stringy or dry. Far superior outcome in my opinion.
I do breast for 2 hours at 60C.