Chicken tight recipe-
1.Set the Anova Sous Vide Precision Cooker to 65ºC
2.Season the chicken thighs with herbs, garlic powder, salt and pepper. Tight chicken with string, I put chicken in large zipper lock. Seal the bags using the water immersion technique.
3.Place the bags in the water bath and set the timer for 2 hours.
4. When the chicken is done, pan fried chicken in a hot pan.
1.Set the Anova Sous Vide Precision Cooker to 65ºC
2.Season the chicken thighs with herbs, garlic powder, salt and pepper. Tight chicken with string, I put chicken in large zipper lock. Seal the bags using the water immersion technique.
3.Place the bags in the water bath and set the timer for 2 hours.
4. When the chicken is done, pan fried chicken in a hot pan.
Balsamic Glaze
I pour the juice from chicken into a small pot, add balsamic vinegar, 1.5 tbsp suger, just let it cook in low heat about 10-15 mins or untill the sauce start getting thick, when its cold amd it will be more thicker.
I pour the juice from chicken into a small pot, add balsamic vinegar, 1.5 tbsp suger, just let it cook in low heat about 10-15 mins or untill the sauce start getting thick, when its cold amd it will be more thicker.
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