Sous Vide: Getting Started Class

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ChefSteps

Joule® Turbo Sous Vide

1-gallon Ziplock-style freezer bag(s)

Digital instant-read thermometer

11-inch Nonstick pan

Chicken leg(s)

Neutral oil

Kosher salt

Heat sous vide water bath to [c 70].No sous vide tool? Get a taste of sous vide with the pot-on-the-stove method.{activity:3uyfDnjH1EITPFXUJpudzA}

Get easy, perfect steak or salmon tonight! Here's how to cook sous vide without any special equipment.

Cook Sous Vide Tonight: Stovetop Method

Heat sous vide bath

Place chicken legs in a ziplock-style bag with oil. Seal bags using water displacement method or vacuum sealer. Lower bags into sous vide bath until chicken legs are fully submerged, and clip to side of water bath container.Cook for 1 hour. If using the <a href="https://www.chefsteps.com/guides-tools/cook-sous-vide-tonight-stovetop-method">stovetop method</a>, check the thermometer every 5 to 10 minutes to ensure you are maintaining the proper temperature.

Cook

Remove chicken from bags and carefully pat dry. Add enough oil to a nonstick pan or cast-iron skillet to generously cover. Heat until just about smoking, then add thighs, skin side down. The oil will splatter—be sure to use tongs to avoid burning your hands. Sear until skin is golden brown, about 1 minute. Remove from pan, pat dry, and season with salt to taste.Serve immediately.

Finish

Chicken, broccoli, and cheddar cheese: a trifecta made in comfort food heaven.{activity:5RPg1vRRQ4VuYOQVUyDm90}
Replace the chicken breast with crispy, juicy legs, and serve with our warm, mustard-laced potato salad for a pretty spectacular comfort meal.{activity:376YkmxfSCGLidaIvZiUEP}

Chicken Breast With Warm Mustard Potato Salad

Combine easy sous vide chicken legs with an ooey-gooey broccoli-cheddar sauce for a killer weeknight dinner.

Crispy Chicken With Broccoli Cheddar Sauce

Get inspired: Create an awesome comfort dish.

Experienced sous viders know that the cooking method is a game changer for chicken breasts, which are so very easy to over- or undercook in a traditional oven or in a pan on the stove. By cooking them slowly in water, however, we can precisely control the way the heat flows through our poultry pieces, yielding perfectly predictable, wonderfully juicy breasts every time. But the method is great for other parts of the bird too. Here, we walk you through a technique that combines sous vide with a quick pan-fry to yield tender chicken legs with awesomely crispy skin. Served alongside our <a href="https://www.chefsteps.com/recipes/warm-mustard-potato-salad">Warm Mustard Potato Salad</a> or <a href="https://www.chefsteps.com/recipes/broccoli-cheddar-sauce">Broccoli Cheddar Sauce</a>, they make for a straightforward weeknight dinner that’s unlikely to alienate even the most persnickety of palates.

Crispy Chicken Legs