Sous vide chicken: chermoula and grilled

[hillbillyrkstr]

Looks great!

What temp did you have the sv set at? I tried the 140 at first and the texture wasn’t to my liking. Then 145. Still not a big fan of the texture. I finally got to 150 and I love it. Thinks it’s perfect there. Wife still has issues with then trxture at 150 though.

Scott

 

[atomicsmoke]

I aimed for 140 (not very accurate - home rigged setup).

I baked some.with chermoula and grilled the rest. That ought to cook it a little further. We liked the texture a lot.

 

[atomicsmoke]

Got a lot of fatty skin from these chicks so schmaltz and cracklings are in order

 

[atomicsmoke]

 

[one eyed jack]

The chicken skin cracklin's look great, Atomic. Never heard of anyone doing that before.

Schmaltz doesn't look shabby, either. Your on a roll brother. (No pun intended. Didn't even see it till I was ready to mash "post").

 

[daveomak]

Gribenes.... Jewish cracklins...

 

[atomicsmoke]

The chicken skin cracklin's look great, Atomic. Never heard of anyone doing that before.

Really? This stuff, fried liver with onion and unlaid eggs were what my brother and I were fighting for when my mom was killing the hens before every winter.

 

[one eyed jack]

Really? This stuff, fried liver with onion and unlaid eggs were what my brother and I were fighting for when my mom was killing the hens before every winter.

What a blessed childhood. I'm jealous.

 

[gnatboy911]

Really? This stuff, fried liver with onion and unlaid eggs were what my brother and I were fighting for when my mom was killing the hens before every winter.

Unlaid eggs? I’m curious. Please tell me more!

 

[atomicsmoke]

Unlaid eggs? I’m curious. Please tell me more!

When you cut open an egg laying chicken you will find unlaid eggs inside - mostly consisting of yolk. Different sizes, maturity levels.

You can fry them, use for pasta carbonara, etc.