Finishing Sous-Vide Chicken Thighs en masse
I'm throwing a party together soon and I wanted to sous-vide some chicken thighs. Because (1) It's tasty, (2) it's easy, (3) leaves open all my pans, stove and oven for other foods.
The problem lies in finishing it off. Typically I remove the chicken, put it in a ice water bath till cool, dry it off then finish it in a small pan till golden and crispy. It's delicious but there's no way I can finish off 30 of these in a timely and efficient way.
I tried broiling but they were not as golden and crispy and were overcooked by the time they had any crispness.
Any ideas? (I'll also take other ideas to feed ~15 people as a main that doesn't take much effort/time)
Best Answer
You could use a searzall with the chicken on a large baking sheet (make sure you have adequate space to do this without accidentally setting anything else ablaze).
I usually use one in conjunction with pan-searing, so I'm not sure it could do the total job for you, but you certainly could use the broiler method and then finish up with the searzall (or, slower, any culinary torch) to get the sear that you want.
Outside of that, a gas grill would probably be your best bet.
Bonus: It's a torch. Torches are fun, and possibly a neat way to entertain your guests.
Pictures about "Finishing Sous-Vide Chicken Thighs en masse"
How long do you sous vide chicken thighs for?
InstructionsCan you overcook chicken thighs?
Since they have a higher fat content and retain moisture during cooking, it's more difficult to overcook chicken thighs than it is to overcook chicken breasts. Particularly if you buy bone-in chicken thighs, they mostly just fall off of the bone if you leave them in the oven too long!What temperature should I cook chicken thighs in a sous vide?
For tender sous vide chicken thighs the temperature used is normally 141\xb0F up to 156\xb0F (60.6\xb0C to 68.9\xb0C) and I personally think 148\xb0F (64.4\xb0C) is the perfect temperature for the best results. I usually cook them for 4 to 6 hours.How do you crisp chicken skin after sous vide?
The skin can turn out almost like chips of turkey skin. Remove the skin before sous viding it, then before serving you will use the oven to crisp it up. Place it flat, in a single layer, on parchment paper on a baking sheet with raised edges. Then add another layer of parchment paper and second baking sheet on top.Sous Vide CITRUS CHICKEN THIGHS - Best CHICKEN THIGHS Ever
More answers regarding finishing Sous-Vide Chicken Thighs en masse
Answer 2
Given your situation, I would deep fry. You can do several at once...it will only take a minute or two (especially if you pre-sear before sous vide) and you will have crispy skin.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: EKATERINA BOLOVTSOVA, EKATERINA BOLOVTSOVA, ROMAN ODINTSOV, EKATERINA BOLOVTSOVA