How did this not make the carousel?
I was kinda wondering the same thing. Sure is a beautiful meal and would look great up there.
Robert
How did this not make the carousel?
That price looks a little better than the one I seen. Will pick some up next time at Kroger. Thanks Jake.
They also make it in a spray can. I picked some up on BGKYSmoker recommendation and it's delicious and affordable
Gives the chicken a nice taste.....Some info if you get the duck fat in a spray can. If the nozzle clogs just take it off and put in hot water for a couple mins.
They also make it in a spray can. I picked some up on BGKYSmoker recommendation and it's delicious and affordable
OK just realized need Duck Fat and that stuff kinda of pricey for me.
To do the confit style you do not have to use duck fat. You can even use olive oil. Just need the meat swimming in fat. Takes far less sous vide style than in a pot. Keep in mind you can recover most of the duck fat by defatting the juice from the sous vide pouch. I recovered most and froze to use in smaller amounts in the future to use in sautéing / frying and roasting other things.How did this not make the carousel? Must be giving other people a chance. . I bought some nice hand cut thighs from Market Street and can't decide to try this or grill them?
I actually did this one with a single seal. I did use a double bag on my jerk style for this.A friend tried this recipe yesterday and the his seal failed losing all his fat. I would of cried. I double seal everything that goes in the Sous Vide.
Bury it in fat baby. I froze the leftover duck fat to reuse.Not sure how much fat to use for this? I thought about maybe using this just for a practice round before using the duck fat. Probably be doing 4 thighs.
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Save the used fat and freeze in cubes. They say great to break out for cooking veggies and other thingsI picked up my favorite hand cut thighs from Market Street to use for this. Guess just go with the Duct Fat.