Shredded Sous-Vide Chicken Thighs

This is mainly an aide-memoire for me while cooking chicken thighs. This temperature and time gives great shreddy chicken which is ideal in sandwiches, risottos or fajitas.

Ingredients

• 2 chicken skinless and boneless thighs per person
• a generous pinch of salt per person

Method

1. Place chicken and salt in a vaccume bag and seal.
2. Cook in a waterbath for 6 to 8 hours at 72.5 degrees Celsius.
3. Take the bag out of the water bath and mush up the meat into strips with your fingers before opening the bag.
4. Open the bag and drain before placing into your favoured recipe, such as sizzled fajita vegetables or a pre-cooked risotto.

Serves one person per two chicken thighs.