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Sous vide poultry - technique | Debic
Technique

Sous vide poultry

A technique for cooking poultry at a low temperature

Equipment needed
  • Sous vide bath
  • Vacuum machine
  • Vacuum bag
  • Warm water bath
  • Bowl with ice water

Ingredients

Debic Roast & Fry

Poultry

Thyme

Debic products used

Debic Roast & Fry 1L - photo1 | Debic

Debic Roast & Fry 1L

  • Contains 20% clarified butter
  • Gives natural butter taste and golden brown result
  • Practical bottle for convenient dosing

Step-by-step

Sous vide poultry step1

Always work with gloves when cooking raw poultry that is cooked at a low temperature

Sous vide poultry step2

Place the legs in a vacuum bag, add the Debic Roast and Fry and the thyme and vacuum seal

Sous vide poultry step3

Set the hot water bath to the correct temperature. (Tip. Cooking time + temperature depends on the parts and type of poultry, see file)

Sous vide poultry step4

Place the poultry in the warm water bath and done

Sous vide poultry step5

Cool back on ice water

Sous vide poultry step6

Remove the poultry from the packaging and dry well.

Sous vide poultry step7

Bake brown à la minute in the Roast and Fry. Season with salt and pepper

Sous vide poultry step8

Process further

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