Okay, deboning chicken thighs isn’t that hard (and DIY is a lot cheaper than the boneless, skin-on thighs for sale at the Japanese market). I just used a sharp pair of kitchen shears to cut out the thighbones. And, I had my chef sister help me debone half, er, two-thirds, of them with me.
I seasoned the thighs with salt and pepper (on the meat side)…
…and vacuum-sealed four thighs per bag with a pat of butter on each thigh.
I placed three packets (12 thighs total) into my SousVide Supreme set at 150 F and let them cook for 1.5 hours. I removed the packets and dunked them in an ice bath for 20 minutes. Then, I placed two packets (8 thighs) in between two baking sheets and weighed them down with my Le Creuset Dutch oven (my heaviest pot). The last packet was put in the fridge for later consumption. Yay!
I removed the flattened thighs from the platic bags, dried them off, and seasoned them on both sides with Dukka and salted the skin side. I heated my cast iron skillet to medium high with 2 tablespoons of macadamia nut oil. Then, I seared the thighs, skin side down for 7 minutes undisturbed…
…and then 2 minutes on the meat side.
There’s quite a bit of splatter, especially after the chicken fat renders so where an apron! I gotta get myself a splatter guard.
While the thighs were frying, I removed the winter squash puree packets from the SousVide Supreme. I cut the packets; squeezed the contents into a bowl; added 2 tablespoons of butter, salt, and pepper; and mixed everything together.
Here’s my lunch plate:
Crispy chicken thighs..
…and pork chops are my favorite items to cook sous vide, no doubt.1