Sous Vide Crispy-Skinned Chicken Thighs
Of all the common parts of a chicken, the thigh ought to be MVP.
WHY THIS RECIPE WORKS
With more pockets of fat and collagen than breasts, chicken thighs contain great potential for flavor. We found cooking thighs at a higher temperature (180°F/82°C) resulted in a fall-apart texture, while lower temperatures (160°F/71°C) left...