Chicken drumsticks sous vide

Chicken drumsticks sous vide

Category: Meat dishes

Ingredients
* Chicken drumsticks	4 things.
* Soy sauce	2 tbsp. l.
* Oyster sauce (or Worcestershire)	1 tbsp. l.
* Provencal herbs	1 tbsp. l.
* Mustard seeds	2 tsp

Cooking method

• Fold the shins into a bowl.
• Add the ingredients for the marinade there. Mix everything well. Leave it overnight. Turn the shanks if possible.
• When the product is marinated dry with paper towels.
• Fold into a bag. Evacuate.
• Place the bag in the multicooker bowl.
• Cover with hot water.
• Start the "Multipovar" program for 2.5 hours. Temperature 75 * С.
• At the end of the cooking process, blast chill under running water or cold water with ice.
• Put in the refrigerator. I had the packaging for a day.
• Then I opened it.
• 
• The shanks were laid out on a counter and browned in a mini-oven, under the grill - 15 minutes, T = 200 * C.

Very interesting! Any marinade is possible? I will definitely cook it.

[Natasha]

Looks very appetizing!
Natasha, and the meat from the bone, where is the joint itself, normally departs? I usually remove all the bones for sous-vid.

[OF COURSE!!!]

Any marinade is possible?

OF COURSE!!!
Try it, Tanyush. I read here for a long time how girls cook sous vide. And I bought a vacuum cleaner for this, for the most part. The sous vide technique was satisfied. But the best test would be to cook chicken breast - it is dry, in fact, and its quality, after cooking, will give a more capacious idea than this type of cooking is better than others. On the shins it is not visible, since it is difficult to spoil them with anything))) IMHO.

and the meat from the bone, where the joint itself, departs normally?

Evgeniya, The meat leaves the bones normally. But if you like to separate, then it is not forbidden.

Oh, what legs !!!
We can say that I have not seen anything for a hundred years. Is it laziness that overcomes me all ?!
Natul, I will definitely try. I'm sitting here all thinking about tomorrow's dinner ... Maybe I'll cook the legs. I love them very much.
Natulenka, thanks for the recipe!

[Ritochka]

Ritochka, good health !!!
For the New Year, I soaped myself to cook boiled pork or sous vide carbonate for cutting. So I trained on shanks)))

[Natasha]

NatashaDo you pickle the breast too? And what time do you cook?

Do you marinate the breast too? And what time do you cook?

And I haven't done the breast yet. But according to the process, I suppose so - I will marinade (I will make another marinade), I will pack it and set the mode for 3 hours, 78 * C, because the breast is more massive than the shanks, thicker. I'm so kaatsa))

[Natasha]

Natasha, beautiful chicken legs, delicious.

I'll pack and set the mode for 3 hours, 78 * C, because the breast is more massive than the shins, thicker. I'm so kaatsa))

78 degrees for chicken breast is a lot, 63C is enough.

78 degrees for chicken breast is a lot, 63C is enough.

Thank you Manechka for the hint. And the time is normal 3 hours? And then I read it, people cook for 10 hours, although in another place it is written that it is not more than 4 hours, since these are already favorable conditions for botulinum toxins. Maybe I misunderstood something ..

I also love sous-vide, and I cooked the breast, it turned out very juicy, though pale, I was afraid to fry so as not to dry it. I also do it in a multicooker, only in bags with a fastener, I don't have a packer. Planning to buy, do you have a packer also Redmond?

[Annushka]

your packer is also Redmond?

Annushka, no, I have a CASO packer.

I cooked the breast, it turned out very juicy, though pale, I was afraid to fry so as not to dry it

If under the grill, quickly, then it will not have time to dry (this is what I think)))