Chicken – Page 2

As easy as chicken stock is to make by conventional means on the stove, the application of sous vide offers distinct advantages.

Chicken Cacciatore is a familiar and easily identifiable dish. It appears anywhere from fine restaurants to Sunday dinner at home.

Sous vide eliminates the challenges of poultry perishability and the complexities of preparation that plague this popular restaurant dish.

Sous vide racks help us keep our processing containers organized and efficient, but these racks are oven/smoker proof as well!

"Fricassée" is frequently taken to mean that the chicken itself is not browned at all. Fortunately, this is not accurate.

Avoiding the disappointing extremes between dried out meat and not quite done at the bone is made easy by sous vide processing.

This iconic dish is one of the most familiar examples of French country cuisine.

The benefits of pasteurization, preservation, and moisture retention combine to remove the inconvenience and risk of this popular poultry .

Sous vide pasteurization eliminates the risks associated with under-cooked poultry while maximizing moisture retention and overall quality.

This simple preparation demonstrates the superiority and versatility of vacuum processed chicken. Smoking will enhance the experience.

There is no actual need to Italianize this dish…the name “Brick Chicken” has its own alliterative cachet.

Entire restaurant chains devote themselves to the classic pub "snack." This recipe brings a Cajun/Asian twist to back yard smoking.