Go to the Recipe: Chicken and Mushrooms
Is there any recommend herds or anything for sousvide If i've got a bad quality chicken thigh?
I like the flavors here and I'm curious / concerned about the way the chicken skin "eats". otoh, I don't think crisping would be a good idea though either. Maybe I just need to see how the skin changes in texture with the sous vide preparation. I'd like to do this one soon.
I'm wondering about that as well. I think I'll just make this recipe sans chicken skin.
you might want to give it a try. Crispy chicken skin is amazing, but in this dish it works well in a softer format, especially as the pieces are already nearly bite sized. The flavors are already a little shocking, and the change in skin texture adds interest.
Depending on the bird you source the skin here is very tender and has a really nice mouthfeel and flavor.
