Technique

Sous vide poultry

Sous vide poultry - photo 1 | Debic
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

Step-by-step

 - photo 1 | Debic

Always work with gloves when cooking raw poultry that is cooked at a low temperature

 - photo 1 | Debic

Place the legs in a vacuum bag, add the Debic Roast and Fry and the thyme and vacuum seal

 - photo 1 | Debic

Set the hot water bath to the correct temperature. (Tip. Cooking time + temperature depends on the parts and type of poultry, see file)

 - photo 1 | Debic

Place the poultry in the warm water bath and done

 - photo 1 | Debic

Cool back on ice water

 - photo 1 | Debic

Remove the poultry from the packaging and dry well.

 - photo 1 | Debic

Bake brown à la minute in the Roast and Fry. Season with salt and pepper

 - photo 1 | Debic

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