Sous Vide Chicken Leg Quarters

SousVideChicken Leg Quarters.

Author

Kevin  Robinson

Master Dental Ceramist, Tobacconist, Caterer, Master Home Chef, College Student, College Grad.

Prep Time: 00:00

Recipe Time: 06:00

Temperature : 165F / 73.9C

Ingredients

• Chicken Leg Quarters
• Salt
• Clarified Chicken Fat

Directions

1. Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
2. Brine Chicken for 3-5 days
3. Vacuume seal two leg quarters along with a Tbls. of clarified chicken fat.
4. Place chicken in Anova Precision Cooker at 165° for 6 hours.

Finishing Steps

1. After Sous Vide pat Chicken dry and then crisp up skin in a heavy skillet.
2. Reserve juices for making gravy.