Sous Vide Schmaltzy Brussels Sprouts

Bright green, tender to the bite, and infused with the delicious flavor of roasted chicken - these Brussels sprouts are life changing! The secret's in the "schmaltz", rendered chicken fat that you will need to either purchase or make in advance. See the Finishing Steps for an easy method of making it - but once you try it, you may just want to keep some on hand at all times!

Author

Nicole Poirier

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:10

Recipe Time: 00:30

Temperature : 183F / 83.9C

Ingredients

• 1 lb/450 g brussels sprouts
• 1/4 c schmaltz (rendered chicken, goose, or duck fat - I used chicken!)
• 1/2 tsp salt
• Pepper to taste

Directions

1. Set your Precision Cooker to 183ºF/83.9ºC
2. Trim and halve or quarter the Brussels sprouts.
3. Place in the bag that you plan to use for cooking.
4. Add schmaltz, salt, and pepper.
5. Prepare your bag for cooking using the immersion method. This is one time that you might want to opt for squeezing out the air in a separate vessel of cool water instead of the cooking vessel. 183ºF is HOT!
6. Drop in the cooking vessel and clamp to the side, possibly with two clips. You will need to weigh this one down and possibly release extra air mid-cook as Brussels sprouts literally create gas as they cook.

Finishing Steps

1. After 30 minutes, remove from cooking vessel and enjoy!
2. Simplest Schmaltz Recipe Prep Time - 5 minutes Cooking Time - 45 minutes Yields about 1 cup/236 ml 350ºF/175ºC 1 lb/450 g chicken fat and skin* OR approximately 3 lb/1.25kg chicken back bones 1 tsp salt 1 medium onion, chopped small On a parchment paper lined baking tray (for easier cleanup - paper is optional), lay the chicken fat and skin or fatty chicken backs. Pop into the preheated oven for 15 minutes. Remove tray, add onions and salt and stir to combine. Place back in the oven, and stir every 10 - 15 minutes until 30 more minutes have passed. Remove from oven again and cool slightly - the golden schmaltz oil will have gathered in the bottom of the tray. Once the tray is cool enough to handle, remove the largest remaining pieces and pass the reminder of what is on the tray through a colander into a bowl, or directly into a storage container with a lid. This will keep for 3 weeks in the refrigerator or 1 year in the freezer. *You can save your chicken fat and skin over time from your regular chicken recipes, too, and keep it in the freezer until you are ready to make your schmaltz.