Level of difficulty: 2.75
Preheat the sous vide bath to 135 F/57 C. Load the chicken into heat rated vacuum bags.
Process the chicken fully submerged as shown in the slide above for 6 hours.
When the interval has elapsed, shock the packages in iced water until they achieve 70 F/21 C. Refrigerate at 40 F/4 C until day of service. The sealed packages can be safely refrigerated in this state for at least two weeks.
Day of service
Remove the packages from the refrigerator and submerge in hot tap water (or an operating sous vide bath) for five minutes to loosen the gel. Cut a hole in the plastic pouch(es) and drain the juices into a microwaveable container or small sauce pan. Add 0.5 cups/125 ml water and clarify the juices according to the procedure explained HERE. Set the juices aside.
Pat the chicken dry and lay out on parchment, skin side down.
Dust with powdered egg white (or fresh if preferred, sparingly). This creates a sticky surface for seasonings to cling to.
Mist with water to liquify the egg whites (not necessary if you use fresh).
When I am planning to bbq/smoke, I add a pinch of sugar and paprika to whatever seasoning blend I am using.
Turn the chickens skin side up.
Dust with powdered egg white.
Mist with water to create the sticky surface. Fresh egg white can also be used.
Sprinkle again with the seasonings.
Mist with oil and let rest for five minutes.
Arrange the chicken on a metal Lipavi rack so that smoke can circulate freely. Stage into a smoker set to 180 F/82 C or thereabouts.
These were smoked for 4.5 hours/until the desired color was achieved.
Cut into desired sizes and serve. Try our Dark Side sauce as a zesty accompaniment.
Be sure to visit us on Facebook at (1) SVR–Sous Vide Resources; Low Temperature Pasteurization, Sous-B-Q™, | Facebook