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Sous Vide Chicken Legs (Tender or Fall Off the Bone)
Sous viding has become one of my favorite ways to prepare chicken legs. I love drumsticks that are just starting to pull away from the bone but still juicy. 165 degrees F for 6 hours is my favorite!
Ingredients
- 8 chicken legs
- Seasoning of choice or salt and pepper
Instructions
- Preheat a water bath using an immersion circulator to your desired temperature.150 degrees F for firm and juicy legs.155 degrees F for juicy, mostly tender legs.165 degrees F for juicy, completely tender legs or fall off the bone legs (time varies for each result).
- Season the legs with salt and pepper or your favorite seasoning blend, or marinate for at least 3 hours prior to sous viding.
- Add the drumsticks to a vacuum seal bag and remove the air, or use another air removal method.
- Add the bag to the preheated water bath and keep submerged with sous vide magnets or by placing a ceramic plate over them. Cook for 2-4 hours. For fall off the bone legs, cook for 6 hours at 165 degrees F.
- When done, remove the bag from the water bath. To crisp up the skin, you have a few options:Broil. Preheat the oven to broil on high. Line a baking sheet with foil and arrange the legs on the sheet. Broil for 2-3 minutes until golden, flip, and repeat.Grill. Preheat your grill on high. Grill the chicken legs for 3 minutes on each side, until golden brown.Pan fry. Preheat a cast iron skillet over medium-high heat. Add enough canola oil to the skillet so there's 1/4 inch of oil. Cook on one side for 1-2 minutes and rotate until completely golden brown. Remove to a paper towel lined plate.
Calories: 551kcal, Carbohydrates: 0.4g, Protein: 42g, Fat: 41g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 17g, Trans Fat: 0.2g, Cholesterol: 240mg, Sodium: 216mg, Potassium: 523mg, Vitamin A: 237IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 2mg
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