I've had bone-in, skin-on chicken thighs vacuum sealed in my freezer for awhile, prepped with nothing more than salt and pepper.
Following Kenji's recipe (https://www.seriouseats.com/crispy-sous-vide-chicken-thigh-recipe), I cooked them at 165 for 6.5 hours straight from frozen, with the intention of leaving them in the fridge until tomorrow night for finishing.
When I pulled them out for the ice bath the underside had a lot of dark liquid spots, atypical of what I've seen in the past. Is this normal? Are they safe to eat?
by man_from_tucket
10 Comments
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The pics make it almost look like balsamic vinegar…is that how dark the spots are irl?
Are these bone in? I get the same spots when I do ribs, i think it’s marrow or something coming out of the bones.
Doesnt look unusual to me
Looks normal to me; I do the same/similar recipe and it looks exactly the same after comes out of the bath. Just some marrow from the bones. Use the juice withe sone garlic, shallots, and wine for some pan sauce, crisp the skin on the thigh, and Bob’s your uncle.
It’s from the bones.
I usually marinate thighs for a few hours and boil down the marinade/chicken juices into a sauce. No flavor left behind!
Yes its normal done thighs dozens of times. Make a sause from the liquid
Just a little bit of rendered bone innards.
Chef here, looks normal.