Sous Vide: Chicken Stock–2020
As easy as chicken stock is to make by conventional means on the stove, the application of sous vide offers distinct advantages.
Sous Vide: Chicken Cacciatore
Chicken Cacciatore is a familiar and easily identifiable dish. It appears anywhere from fine restaurants to Sunday dinner at home.
Sous Vide: Chicken Piccata
Sous vide eliminates the challenges of poultry perishability and the complexities of preparation that plague this popular restaurant dish.
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!
Sous Vide: Chicken Fricassée
"Fricassée" is frequently taken to mean that the chicken itself is not browned at all. Fortunately, this is not accurate.
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.
Sous Vide: Coq au Vin 2021
This iconic dish is one of the most familiar examples of French country cuisine.
Sous Vide: Bone-in Chicken, Indexed
The benefits of pasteurization, preservation, and moisture retention combine to remove the inconvenience and risk of this popular poultry .
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.
Sous-B-Q™: Smoked Half Chickens
This simple preparation demonstrates the superiority and versatility of vacuum processed chicken. Smoking will enhance the experience.
Sous Vide: Brick chicken “al mattone”
There is no actual need to Italianize this dish…the name “Brick Chicken” has its own alliterative cachet.
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.