Sous-B-Q: Smoked Chicken Thighs and Legs
Sous vide gives us one more reason to take advantage of competitive pricing on the alternative to breasts and wings.
Sous Vide: “Air-Fried” Chicken Dark Meat
You don't need an air fryer to achieve air fryer results! More a method than a device, air circulation around an oiled surface is the key!
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.
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: Pan-Fried Chicken–Dark Meat
Legs and thighs are unfairly discriminated against in favor of white meat and wings. Sous vide takes advantage of the competitive pricing.