Poultry
Sous Vide: Breast of Chicken Parmesan (alla Parmigiana)
The debatable origin of this popular dish falls by the wayside as sous vide makes the perfection of its preparation simple.
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Poultry
14 recipes · Page 1 of 2
Poultry
Sous Vide: Stuffed Chicken Thighs
Stuffed entrees are festive and visually appealing, but tend to be labor intensive. Vacuum processing can be used to ease the burden.
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Sous Vide: Skillet Chicken with Tomatoes, Olives, Mushrooms and Saffron
This Mediterranean influenced dish utilizes ingredients characteristic of the region--garlic, anchovies and saffron among them.
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Sous Vide: Chicken Cacciatore
Chicken Cacciatore is a familiar and easily identifiable dish. It appears anywhere from fine restaurants to Sunday dinner at home.
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Sous Vide: Chicken Piccata
Sous vide eliminates the challenges of poultry perishability and the complexities of preparation that plague this popular restaurant dish.
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Sous Vide: Smokey Roast Chicken
Sous vide racks help us keep our processing containers organized and efficient, but these racks are oven/smoker proof as well!
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Sous Vide: Chicken Fricassée
Fricassée" is frequently taken to mean that the chicken itself is not browned at all. Fortunately, this is not accurate.
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Sous Vide: Spicy Crispy Wings!
Avoiding the disappointing extremes between dried out meat and not quite done at the bone is made easy by sous vide processing.
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Sous Vide: Skinless Boneless Chicken Breast, Lemon Seared
Sous vide pasteurization eliminates the risks associated with under-cooked poultry while maximizing moisture retention and overall quality.
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Sous Vide: Buttermilk Fried Chicken--2020
Never again will your home made fried chicken be pink on the bone. Never again will the white meat be dry.
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Sous Vide: Fatty duck breast, Muffaletta relish
This recipe showcases the versatility of this flavorful and decidedly un-poultry-like poultry.
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Sous-B-Q: Citrus Glazed Chicken Wings
Entire restaurant chains devote themselves to the classic pub "snack." This recipe brings a Cajun/Asian twist to back yard smoking.
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