After my last misadventure of trying to make Sous Vide Chicken I thought I’d try again. Lessons learned from the last time…. Don’t overfill the bags, leave enough time to process the chicken… Other than that it is quite simple, it just takes time.
I found a recipe online for Thai BBQ chicken (it was a new one for me). I used it as a starting point. It was a good place to start as the recipe provided a base seasoning for the chicken and then instead of bbq’ing the chicken I cooked it using the sous method.
1. Heat the water to 62-64C in a large pot, fitted with a thermometer, that is large enough to hold the chicken.
2. Make the thai seasoning paste (recipe in the image below). I hand ground the paste with my mortar and pestle as I enjoy the process of hand grinding everything with a beautiful, classic piece of equipment. I truly believe the hand ground paste is far superior to a paste made in a food processor or similar piece of equipment.
3. Cut up the chicken into leg, thigh and breast portions. Reserve the backbone and innards for another use.
4. Pack the leg and thigh meat into one bag and the breast meat into another bag.
5. Split the paste between the two bags.
6. Seal and vacuum pack the bags with the FoodSaver.
7. Put chicken into the pot and continually check the chicken until it is done. You can tell how well it is doing because as it cooks the juices will be clear rather than red. It took about 5 hours to process the chicken. Yes it’s a long time but so worth it.
8. Remove the chicken from the bags and place on an ovenproof baking sheet.
9. Preheat the broiler in the oven.
10. Glaze the chicken pieces with a light coating of coconut milk
11. Broil for 4-5 minutes until chicken is nice and golden brown and skin is crisped up.
12. Remove and serve while nice and hot!