Go to the Recipe: Chicken and Mushrooms
Depending on the bird you source the skin here is very tender and has a really nice mouthfeel and flavor.
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.
I'm wondering about that as well. I think I'll just make this recipe sans chicken skin.
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.
Is there any recommend herds or anything for sousvide If i've got a bad quality chicken thigh?
