Crispy Skin Sous Vide Chicken

Step 1

Preheat sous vide bath to 160º F (or the temperature you like!)

Step 2

In an electric kettle or other apparatus for boiling water, boil about 6-8 cups water.

Step 3

Place raw chicken, skin side up, on a rack over the sink.

Step 4

Pour boiling water over the chicken until the skin contracts. As soon as the skin stops moving, move on to the next piece.

Step 5

Season the chicken liberally with salt then bag and seal.

Step 6

Cook chicken at 160º for 3 hours (or at your preferred time and temperature).

Step 7

Remove bag from bath and chicken from the bag.

Step 8

Once the chicken is removed from the bath, dry extremely well.

Step 9

Dry off the skin again, salt again, and add any other desired seasoning to the NON-skin side. Just salt on the skin.

Step 10

Sear in ghee or desired fat, skin side down, until skin is crispy. Flip and sear briefly on the other side and serve.