The LIPAVI kitchenPoultry

Sous Vide: Bone-in Chicken, Indexed

The benefits of pasteurization, preservation, and moisture retention combine to remove the inconvenience and risk of this popular poultry .

Let’s cook

Precision in the kitchen. Possibility on the plate.

Sous Vide: Bone-in Chicken, Indexed
From the LIPAVI recipe collection

Gather & prepare

Ingredients

Check off each item as you go.

  • Chicken, bone-in, 1 each: 2 breasts, 2 thighs, 2 legs, 2 wings, OR
  • any number of mixed/matched pieces--all legs, all thighs, all breasts, etc.
  • Equipment requirements
  • Immersion circulator, portable or stationary.
  • Heat rated container, minimum of 2 gallons/8 liters.
  • Heat rated sous vide bags.
  • Infrared or probe thermometer.

Make something good

The method

Serves: 2-4+

Level of difficulty--2

Procedure:

Preheat the sous vide bath to 135 F/57 C. Vacuum seal the breasts, thighs and legs in separate bags. Put both wings in one bag. Keeping all the pieces separate makes it easier and safer to cold shock when completed. Small bags are easier to organize in the refrigerator and give you the flexible option of only unsealing however much chicken is required in real time situations. Remember--if the seal on the bag is not broken, the shelf life of the contents is greatly extended.. Process for a minimum of 4 hours. This process will pasteurize and preserve the chicken. Let sous vide work for you! The chicken may be held in the bath at that temperature for up to 8 hours without any detectable difference in quality or wholesomeness. After the time has elapsed remove the bags of chicken from the bath and submerge in iced/tap water until they achieve 70 F/21 C"“about half an hour. Refrigerate to 40 F/4 C"“this is necessary to assure food safety. As long as the bags are not opened, the chicken can be kept in this state for at least a week. Chicken Cacciatore Coq au Vin Chicken al Mattone Brick Chicken Smokey Roast Chicken Indoor/Outdoor Chicken Fried Chicken Sous-B-Q Chicken