Sous Vide chicken legs

[Ernest]

This is some of the best chicken that I've ever stuffed my facehole with.

Seasoned with salt, brushed with duck fat. Vacuum sealed with a few sprigs of thyme. Into the refrigerator.





Dunk it in 176 degrees hot tub time machine on my way to work.
Back from work, heat ain't cast iron skillet with duck fat.



That's stock drained from the chicken. Don't toss it,





Tender, juicy. I should've taken a picture of the interior, it was a certain sexy tint.

Served over pasta with garlic anchovy sauce and arugula.



Mind Blown BOOOOM!

[Jerod Broussard]

Nice presentation. I can't stand dark meat chicken. Love duck and goose.

[Ernest]

I knew there was something noT quite right with you. This just confirms it. Who doesn't like dark meat chicken?! HAHAHA!!

[nikolausp]

What Ernest said, lol.

[Dr ROK]

Looks great Ernest. Did you just cook it in the cast iron long enough to crisp the skin?

[Ernest]

That's correct, maybe about 7 minutes tops.

[_John_]

I like the hot tub time machine reference, good nickname for one of those machines.