This is less of a recipe and more of my go-to method for preparing chicken dark meat for meal prep.
I sous vide chicken wings and Marylands at 67°C for 2.5 hours. It gives me consistently tender and juicy chicken without having to watch it while it cooks. Ginger and spring onion are optional if I want to add a little flavour, but I usually keep it fairly neutral so I can use the chicken in different meals later.
Once cooked, it can be eaten as is or finished using another cooking method depending on what I’m making. For me, the main purpose of this recipe is having reliably cooked chicken ready in the fridge for other meals.
Sou Vide Chicken Dark Meat
407kcal
Ingredients
- 1 kg Chicken Wings and Maryland 2 Wings and 2 Marylands
- Water Enough to submerge Chicken breast
Optional
- Few silces Ginger
- Few stalks Spring Onion
Method
- Put 1 kg Chicken Wings and Maryland in ziplock bag, add Water, optionally add Few silces Ginger, Few stalks Spring Onion
- Vacuum Seal
- Sou Vide at 67 degrees for 2.5hrs
You can also submerge ziplock in a pot of water to let the air out and carefully zip once most of the air is out
Nutrition
Calories407kcalCarbohydrates0.3gProtein31gFat30gSaturated Fat8gPolyunsaturated Fat6gMonounsaturated Fat13gTrans Fat0.1gCholesterol177mgSodium160mgPotassium386mgVitamin A175IUVitamin C0.4mgCalcium17mgIron1mg
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