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How to Sous Vide Chicken with Michael Voltaggio, Part 3: Finishing | Williams-Sonoma

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Published on Sep 22, 2010

In the third part of the video, chef Michael Voltaggio shows you how to finish cooking a delectable recipe of sous vide chicken. To begin your sou vide recipe, first use a pair of tongs to remove the hot chicken bag from the hot water batch and drop it in a bowl of ice water to cool it. After an hour or so, press the bag flat and refrigerate the chicken overnight.

Next, take the sou vide chicken out of the bag. Remove the herbs so they don't burn in the frying pan. Sauté it in a pan layered with some cooking oil. The shallow pan frying will make the sous vide chicken crispy yet juicy.

Set the fried pieces on a plate. Garnish with fresh thyme and serve! It is as easy as that. Sous vide cooking is convenient since it lets you make your preparations and refrigerate 3-4 days before you need to actually cook your recipe. Sous vide is thus an easy style of cooking scrumptious dishes for your friends and family. Wow them with your advanced knowledge in the kitchen and a whole new gourmet cooking style!

To explore further, visit our Williams-Sonoma website: http://www.williams-sonoma.com/

Get this sous vide chicken recipe at the Williams-Sonoma website: http://www.williams-sonoma.com/recipe...

Find the right sous vide cookware from the Williams-Sonoma website: http://www.williams-sonoma.com/search...

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