Essential Chicken Thighs

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the chicken thigh(s) in a microwave-safe, zipper-lock freezer bag with the longest edge running along the base of the bag. Sprinkle with salt and add the oil. If cooking 2 chicken thighs, place in the bag side by side. If cooking more, use multiple bags. You can either place the bagged chicken thigh(s) in the water bath or refrigerate until the water has preheated

  Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
• 3

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tender Cut, followed by the cut shape that best matches your chicken thigh(s). Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

  Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  When the timer signals that the chicken is done, heat a heavy-based frying pan or cast iron skillet over high heat. Carefully remove the bag from the water. Place the chicken on a paper towel lined cooling rack set over a tray and pat dry.

• 6

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the chicken for 30 seconds on each side. Transfer the chicken to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all chicken thighs.

  Tip: For extra flavor and color, you can add a knob of butter and baste the chicken while searing.
• 7

  Transfer the chicken to a board or serving plate. Slice and serve sprinkled with sea salt and freshly ground black pepper.