Hay Horace - sous vide chix question

[Mik]

What recipe do you use? I’m thinking about doing that tonight. Saw a butter and herb sauce recipe that looked good.

[jon-nyc]

Don’t sous vide your chicks, just pour them a nice hot bath and light a few candles.

[Horace]

@Mik said in Hay Horace - sous vide chix question:

What recipe do you use? I’m thinking about doing that tonight. Saw a butter and herb sauce recipe that looked good.

I'm actually not super happy with my brine recipe. Whatever you invent I'm sure will be better than what I use. Which is 1:15 salt:water by volume, some citrus, and some garlic and other herbs. Probably honey would be a good addition. The thing I've been impressed by is the texture of the chicken after sous vide at 142.

After cooking, I don't use sauce, because my eating is utilitarian for the macros these days. I only fit as much flavor as virtually pure protein allows.

[Mik]

Thanks!

I'm brining it in Boars' Night Out rub, then I'll sous vide it with a little olive oil, rosemary and thyme. Quick sear afterward. I'll go to 140 or 142.

[Mik]

Turned out fantastic.

[Horace]

Cool!

[Mik]

So tender and juicy. I decided to switch to tarragon and that too was a good decision.