Crispy chicken is some of the best meat you can eat. I should know, as I do it often. Especially when there is a busy week ahead and I prepare food for several days for Asian dishes. Then it only takes 10 minutes to prepare the meat on the day itself.
When ordering an Asian dish with crispy chicken, it is usually the breast you get. But in fact, the thigh is even better to fry. You use almost the same technique for thighs and breasts, but there is still a slight difference, so I will make two different recipes.
When you know you have a busy week coming, it's a good idea to prepare in advance so that the individual dishes can be simple and quick. I usually cook chicken dishes in those weeks. Therefore, I prepare enough chicken for as many meals as I need.
I often make the same kind of food for a week at a time. Asian, Indian, French, etc. Chicken prepared in this way is especially suitable for Asian week.
There are 4 servings per chicken, so it's just a matter of multiplying how many meals you need. If you are four in the family then it is a chicken a day.
Deboning chicken thighs is a very handy technique to know. It makes it much easier to fry the thigh on a pan. You can fill the thigh with eg mince meat, chopped mushrooms or herbs. The bone can be cooked for a long time for a stock without destroying the meat. Making for a stronger stock. I myself use it mostly to make
crispy
Asian chicken thigh. It is also nice when chicken thigh sous vide, that you do not have to have the bone in the vacuum bag.
Video Recipe - Foie gras terrine or as the French are saying "Terrine de foie gras" is a classic. It is just the fat liver of a duck or a goose where you add salt, pepper and a little alcohol. But the traditional method is difficult to do correctly, and too much of the fat melts of and is wasted.
So I find that this is the perfect recipe to make using sous vide.
Video
Recipe - The main advantage of sous vide cooking is that you can turn cheap cuts into something as good, or better, as the expensive cuts. It makes me so happy every time :-D It is also an easy way to cook for guests. As it can be prepared a long time in advance and it is always ready on time.
ingredients
- 1 cuvette of about 1 kg (2 lbs)
- 2 teaspoons salt
- plenty of ground pepper
- other dried herbs you like
