Technique
Sous vide poultry
![Sous vide poultry - technique | Debic 5ec30000-66dc-6a13-6060-08d8e2fc6328](/sites/default/files/technique/5ec30000-66dc-6a13-6060-08d8e2fc6328.jpg)
Technique
Sous vide poultry
A technique for cooking poultry at a low temperature
Equipment needed- Sous vide bath
- Vacuum machine
- Vacuum bag
- Warm water bath
- Bowl with ice water
Ingredients
Debic products used
Step-by-step
![Sous vide poultry step1 5ec30000-66dc-6a13-3c8e-08d8e2fc62fe](/sites/default/files/technique/5ec30000-66dc-6a13-3c8e-08d8e2fc62fe.jpg)
Always work with gloves when cooking raw poultry that is cooked at a low temperature
![Sous vide poultry step2 5ec30000-66dc-6a13-6060-08d8e2fc6328](/sites/default/files/technique/5ec30000-66dc-6a13-6060-08d8e2fc6328.jpg)
Place the legs in a vacuum bag, add the Debic Roast and Fry and the thyme and vacuum seal
![Sous vide poultry step3 5ec30000-66dc-6a13-4a36-08d8e2fc632a](/sites/default/files/technique/5ec30000-66dc-6a13-4a36-08d8e2fc632a.jpg)
Set the hot water bath to the correct temperature. (Tip. Cooking time + temperature depends on the parts and type of poultry, see file)
![Sous vide poultry step4 5ec30000-66dc-6a13-4a80-08d8e2fc633c](/sites/default/files/technique/5ec30000-66dc-6a13-4a80-08d8e2fc633c.jpg)
Place the poultry in the warm water bath and done
![Sous vide poultry step5 5ec30000-66dc-6a13-9cf3-08d8e2fc633d](/sites/default/files/technique/5ec30000-66dc-6a13-9cf3-08d8e2fc633d.jpg)
Cool back on ice water
![Sous vide poultry step6 5ec30000-66dc-6a13-2080-08d8e2fc634b](/sites/default/files/technique/5ec30000-66dc-6a13-2080-08d8e2fc634b.jpg)
Remove the poultry from the packaging and dry well.
![Sous vide poultry step7 5ec30000-66dc-6a13-6c37-08d8e2fc634e](/sites/default/files/technique/5ec30000-66dc-6a13-6c37-08d8e2fc634e.jpg)
Bake brown à la minute in the Roast and Fry. Season with salt and pepper
![Sous vide poultry step8 5ec30000-66dc-6a13-9422-08d8e2fc6361](/sites/default/files/technique/5ec30000-66dc-6a13-9422-08d8e2fc6361.jpg)
Process further