This post is about traditional chicken legs prepared sous-vide for consumption on the boat. Chicken legs are not so difficult to prepare on board, but they require appropriate cooking time, which is always more than expected, and after having eaten a couple of undercooked unhealthy chicken, I considered pre-cocking them sous-vide for easing their preparation. With great success...
No surprise, these are the ingredients. Add whatever seasoning you like, ans olive oil for the cooking. Ready?
As this will be entirely sous-vide cooking, the first step is to prepare the sous-vide bag. I mean, seal it and write in-on it what it is about.
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| Documented bag. |
Then, place the chicken legs in the bag, and add seasoning (I just put pepper, leaving salting to the serving step) such as the Rosmarin leaves on this picture. Seal the bag.
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| Seasoned bags just before sealing. |
The sealed bag((s), as I tend to prepare at least three bags of two legs on each cooking) are then plunged in the water at 63.5°C for two hours. The temperature should be precisely set, as to ensure proper cooking. However, the duration for cooking can vary significantly because, as long as the temperature is appropriate, no overcooking may occur.
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| Sealed documented bags. |
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| Cooking chicken legs at 63.5°C for two hours. |
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