Kalorik SVD 43056 Manual page 11

2. Season the chicken thighs generously with salt and pepper. Place in
a single layer in food-grade freezer bags or boiling bags such as
vacuum-sealed bags and add thyme sprigs.
Tip: if using food-grade freezer bags, remove the air from the
bag, leaving the last inch of the top unsealed. Slowly lower the
bag into the preheated water, letting the water displace the air
surrounding the portions of chicken, then seal the last inch of
the top before fully submerging.
3. Let the chicken cook in the water bath for 45 minutes to 2 hours.
Note that the temperature matters more than the cooking time as
the temperature will decide of the doneness of your meat.
Tip: if you do not want to eat the chicken immediately: When
chicken is cooked, carefully remove using tongs and place
bags in an ice bath until completely chilled. At this point, the
chicken can be stored for up to 4 days in the refrigerator before
finishing.
4. To finish: open the bags and remove the chicken pieces, reserving
any gelled liquid. Pat dry with paper towels.
5. Heat the oil in a nonstick or cast iron skillet over medium heat until
shimmering. Gently lay the chicken in the skillet, skin side down. Use
a spatula to hold the chicken down flat in the pan. Cook until
golden brown and crisp. Flip chicken and warm second side for a
few minutes. Transfer chicken to a paper towel-lined plate.
6. Return pan to medium-high heat. Add minced shallot and cook
until softened, about 30 seconds. Add white wine and cook until
reduced by half, about 2 minutes. Stir in gelled chicken juices and
mustard. Remove the pan from heat and add butter, lemon juice
and parsley. Whisk all ingredients together and season to taste with
salt and pepper.
7. Serve chicken immediately with pan sauce.
STEAK WITH GLAZED CARROTS
2 steaks
Kosher salt
Freshly ground black pepper
1. Using your sous vide immersion cooker, preheat the water bath to
the desired final temperature. 131°F will produce a medium rare
steak.
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Bay leaves
1 tbsp. olive oil
Butter, as needed
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SVD 43056 - 170120