Go to the Recipe: Crispy Chicken Legs
you guys are incredible. keep up the good work
How something so simple can make such a difference! I'll put this recipe on my "To do this weekend list".
I noticed that the full 'Crispy Chicken with Broccoli Cheddar Sauce' calls for cooking the legs at 75C, while this page for the chicken alone calls for 70C (in between your two suggested temps of 65/75 for dark meat).
70 C is correct. I just entered a correction in the other recipe. Sorry about that!
When I cook chicken breasts sousvide I have an issue with the chicken skin getting more gelatenous and deteriorating everytime I try to 'reheat' in the waterbath when I don't use it right away. I've come to limit the number of times I bring it back up to temperature to just one more time. Do you know if this is preventable? Thank you guys so much for the work!
HELP! I followed these directions, but when finishing the chicken in oil the splatter was significant! What did I do wrong? I only had a few pieces of chicken that I was able to get to golden brown. I gave up on the others as I didn't believe the splatter to be very safe. The chicken was delicious, and those pieces that I was able to brown were to die for. Would love to figure this one out as this recipe would become a staple for me.
It does tend to splatter quite bit. Just try to pat each piece as dry as possible. Also it helps to use a splatter guard.
Abject failure. The skin shrank so much that it really was pointless. Also, I am coming to terms with the fact that I probably hate sous vide chicken. Yes, it's juicy and tender. But still looks and feels a little undercooked, even when it isn't. That's not sous vide's fault, I just don't like it. I'll stick to braising them in a crock pot. They are just more appealing to me that way. In the mean time I'll stick to steaks and other foods for sous vide.
the chicken splattered and spit oil like a M**** with that said.. I find it super hard to get all exterior super crispy by just searing it in a pan.
Yeah same here, lots of splatter
yea, I would highly recommend getting one of those splatter guards that fits right over your saute pan. It really does help. Get the calphalon one that has perforated holes instead of the screen version, those are a bitch to clean.
I felt 60 minutes at 70 degrees Celsius was not enough, would have wanted my chicken legs a bit more cooked. Has anyone tried 90 minutes?
Was it the texture or just the way it looked?
I had some pieces that were not cooked at 60 minutes. Does the # of pieces of chicken make a difference in the cook time? I had 6 thighs.
No, the amount does not matter but the amount of cook time certainly does.
bobby in think putting more pieces, the size of the pot is also need to consider
I see great thing this weekend;)
is it possible to keep it frozen after sous vide done? and sear the skin when i want to serve ?
Not only time but also crowding in the water bath. I need to be sure the circulating water gets completely around the meat. I had 3 packages in mine and two were touching. Circulation around these 2 was not as good as the third. These were not done when the third one was complete.
Ack! Been away too long. Life gets in the way. It was both, but mostly the texture. I could try cooking them at a higher temp I guess.
Sous vide cooks it from a defrosted state, so keeping it frozen is an impossible idea. It may be possible to freeze it, but it would then have to be unfrozen and brought up to a decent temperature before using. Trying to bring up the temperature evenly is the whole reason to use sous vide, so you will not maintain any benefits from the method if you have to reheat it. It also would likely lose some quality.
I was nervous about the browning and considered separating the drum sticks and thighs so I could move the about the pan easily. Was worried I'd have burnt bits where it meets the pan, and loads of anaemic looking bits where it doesn't, if I left it whole.
But then I remembered that the best chicken I eat is the BBQ chicken my dad does where he sous vides first, then chars and reheats from cold on the BBQ.
Based on this being great i thought I'd grill to brown.
It was going a bit slow for my liking when I had the grill turned up "quite high" (excuse the inexactitude - I turned the oven control nob up to 190) so I turned it up to hot as hell. That Blistered the skin too quickly so I turned it back down and it browned it nicely.
The meat was still incredibly juicy even after 6-7 mins under the grill so I am relaxed about giving it a full 5-10 mins under a "quite hot" grill. The pic is from when I took it out to turn it to get an even browning.
Deep fry them! In peanut oil. Yum.
Crappy method. Frying the chicked after sous vide on the pad nearly burnt my hand off with all the splatter! Too much oil splatter on everything in my kitchen!!! Not worth it.
Ever tried 62ºC for 6 hours? Or even 12? Awesome!
Sounds like you didn't pat the meat dry, per the recipe.
This was a delicious dish. After reading others comments I decided to use the broiler in low temp and the skin was crisp and there was no anemic look . Thank you chef
I suppose this method can be used for all poultry. I'd like to try a 300-400 grams turkey leg, but I wonder if the cooking time would still be of 1 hour...
Am borrowing my son's sous vide cooker for a week, so trying out recipes from this site. So glad I read the comments here in advance. As I read them, I thought, "Of course there's going to be a little spattering. What's the big fuss about?" Until I put my very thoroughly wiped chicken in the pan. It was insane. Grease shot everywhere. I just finished washing the cabinets, stove and floor, and in spite of using tongs and oven mitts, my arm still has random grease burns. I've been cooking for 40 years and never seen anything like it. I can report that the chicken was both succulent and crispy, but I'd never make it again.
Reading these comments below about the splatter, would you suggest doing it in a deep fryer instead?
I went with 75oC for 1.5 hours, as per the ChefSteps sous vide temperature guide. I deep fried to finish & it went fucking crazy - very glad for the lid on my fryer, but it was worth it.
why is this recipe included in the Joule app?
Why is the recipe not included in the Joule app
I must have had large chicken legs because I got a pool of pink bloody liquid when I cut open the first of my four legs. I cut the thighs off in slices and cooked it longer in the pan (we were v hungry) then put everything else back in the bath. Pan seared stuff was delicious. 60 mins was not enough though. I used a splatter guard when frying, btw and I am so glad I did. Next time it's going under the broiler.
@Rich Castaldo there are plenty of recipes here on the website that are not on the joule app.
No, Did Turkey thighs and legs last Nov. It was a choice between 7 hours and 24 hours. Then crisped under broiler. It was amazing. Why cook a whole turkey when everyone likes dark meat. Simplified the holiday prep significantly. Still used turkey parts to make stock and gravy.
On 11 april 2020 I recive the "crispy chicken legs" recipe, wich recomends a 70ª C sous vide coocking during 60 minutes.
Furthermore, recipe 257 "grilled chicken legs" recomends a 70º C sous vide cooking during 3 hours and a grill finishing.
I´am absolutely schocked about this difference.
Could you please explain this?
what about using a flame thrower? it will prevent the splatter and still crisp up the skin
