Why you should cook chicken in water.

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Fill a pot with water and set over medium-low heat. Add salt and bay leaves so the water tastes well salted. Heat to 160-180°F, just below a simmer.
2. Add the chicken thighs and cook until the internal temperature reaches 165°F (155°F for breasts), about 15 minutes.
3. Remove the chicken and let it cool before shredding. Keep in an airtight container in the fridge for about 5 days.
4. For sous vide: heat water in a pot with the sous vide machine set to 165°F.
5. Season the chicken thighs with salt, black pepper and lemon zest, or other seasonings you like.
6. Place the chicken in a vacuum-sealed or food-safe bag. For a food-safe bag, close it three-quarters of the way, slowly lower the chicken into the hot water to push out air, then seal and clip the bag to the side of the pot.
7. Cook the thighs for 2 to 4 hours. Refrigerate until ready to use.
8. To crisp the skin, pat the outside dry and sear in a very hot cast iron pan until well browned and crisp.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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