Sous Vide Crispy-Skinned Chicken Thighs
By America's Test KitchenPublished on July 5, 2018
Time
Sous vide: 1½ to 4 hours; active cooking time: 35 minutes
Yield
Serves 4
Sous Vide Temperature
165°F/74°C
Ingredients
Before You Begin
To reduce cleanup, wrap the bottom of the pot with aluminum foil in step 3. Be sure to double bag the chicken thighs to protect against seam failure. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 165°F/74°C in 7-quart container.
- Season chicken with salt and pepper. Place chicken and ¼ cup oil in 1-gallon zipper-lock freezer bag and toss to coat. Seal bag, pressing out as much air as possible. Place bag into second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath until chicken is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 1½ hours or up to 4 hours.
- Transfer chicken to paper towel–lined plate and let rest for 5 to 10 minutes. Pat chicken dry with paper towels. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place chicken skin side down in skillet. Place heavy pot on top of chicken to press it flat and cook until skin is well-browned and very crisp, 4 to 6 minutes. Serve.
- Chicken and accumulated juices can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 2 for up to 5 days. To reheat, return sealed bag to water bath set to 150°F/65.5°C for 20 minutes. Proceed with step 3.
to make ahead
Time
Sous vide: 1½ to 4 hours; active cooking time: 35 minutesYield
Serves 4Sous Vide Temperature
165°F/74°CIngredients
Ingredients
Ingredients
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 the thighs a bit too chewy. An intermediate temperature (165°F/74°C) gave the best balance of a cohesive but tender texture, and a juicy interior. We use a Dutch oven to press the thighs while searing. This method maximizes contact with the surface of the pan, giving us an even layer of crispy, crackly skin.
Before You Begin
To reduce cleanup, wrap the bottom of the pot with aluminum foil in step 3. Be sure to double bag the chicken thighs to protect against seam failure. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 165°F/74°C in 7-quart container.
- Season chicken with salt and pepper. Place chicken and ¼ cup oil in 1-gallon zipper-lock freezer bag and toss to coat. Seal bag, pressing out as much air as possible. Place bag into second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath until chicken is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 1½ hours or up to 4 hours.
- Transfer chicken to paper towel–lined plate and let rest for 5 to 10 minutes. Pat chicken dry with paper towels. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place chicken skin side down in skillet. Place heavy pot on top of chicken to press it flat and cook until skin is well-browned and very crisp, 4 to 6 minutes. Serve.
- Chicken and accumulated juices can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 2 for up to 5 days. To reheat, return sealed bag to water bath set to 150°F/65.5°C for 20 minutes. Proceed with step 3.
to make ahead
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