Sous Vide Lemon & Thyme Chicken Thighs - Crispy Skin!

[@end_evr]

hell ya stoked to try it tonight!

[@TheCouchCook]

Let me know how it goes for you buddy!

[@Good_vibes.24-rh]

Let's support this lad, his explanation are worth it. Keep it up a good work my bro. Thanks for the tips.

[@TheCouchCook]

Thank you for such a kind comment! I really appreciate that!! 💙🙏

[@johncoffey7180]

I can't wait to try this!! Looks amazing! Love my sous vide!

[@davidparker5345]

I am going to try this, also gives me an excuse to watch more of you....I mean Your videos. :)

[@TheCouchCook]

Hahahaha! Thank you. Lots of new videos are coming soon!

[@marlborospacealien4687]

I hope you have a happy holiday......couch cook! Looks Delicious!

[@TheCouchCook]

Thank you so much! Happy Holidays to you as well! 💙🙏

[@jwillar6173]

Very Nice. So’s the chicken . . . .

[@TheCouchCook]

Hahahaha, thank you!

[@Rob-pv1sz]

Looks very good. But why the cooldown if you did your best to come to the perfect internal temp?

[@TheCouchCook]

That’s a great question Rob and I should have elaborated a little more in the video! There are a couple reasons for this: 1) we want to get the surface on the chicken skin as flat as possible to achieve an even crisp surface on the skin - by cooling it down it allows the meat and skin to solidify and become firmer so that when you go to press the thighs to flatten them out they don’t just squish apart - if you did this while the thighs were still hot then they would just fall to pieces. 2) the internal temperature is only set as high at it is in order to breakdown the tough connective tissues that are typically in the thigh. If the temp were lower internally it would not be able to sufficiently break down those connective tissues. The end result doesn’t doesn’t need to served at that set temperature, it only needs to be cooked at that temperature at some point to achieve doneness / tenderness. So by cooking, cooling & pressing and then searing the skin your end result temp should bring you around 130°F internally, yielding the perfect result. Hopefully that makes sense! Thanks for the great question. - Shane

[@DaneStolthed]

Looks delicious but dude, did you just cross contaminate your salt @ 2:13?

[@TheCouchCook]

Hi! I use this separate salt container for raw meats

[@ITALO2275]

why not show the final result? cutting it ? tasting? so we can see the texture

[@TheCouchCook]

It was the first video I ever filmed haha, I didn’t think about it at the time

[@RouxBeard]

You might want to look into getting a carbon steel pan.

[@TheCouchCook]

Totally, I’ve got a few now! Carbon steel and cast iron pans make a huge difference for sure.

[@room007]

Accidentally threw out my fat... now I live in the wood.

[@maryrivet9628]

Too imprecise. “Season, but not too much...”

[@TheCouchCook]

Thanks for the feedback Mary!