Chicken Parm Bites (SV-Thighs)

-

This recipe came to me when I used this same approach to make Chicken-Thigh-Burnt-Ends, which was pretty damn good. This makes for a great appetizer and can be done in stages and in advance. I plan on making these for my kid's rehearsal dinner. I'll first SV them, Shock, and refrigerate. After the breading, I will freeze on trays and vac seal until I need them. Anyhow these are super easy to make and are freaking amazing.
Ten thighs should yield 35-40 Bites. 
Remove the bone and all the cartilage. 

The first picture is the thigh deboned and rolled up. 
Spread out thigh and season both sides. 

Roll up tight and place on cutting board. Now place the cutting board in the freezer for about 30-45 minutes. Partially freezing will help them hold their shape when vac sealing. 

Process thighs at 145f for 5-Hours. Shock and refrigerate until needed. This step cannot be skipped. You do want to bread or deep fry warm chicken. 

Remove Vac Bag from the refrigerator and spray or dip in warm water to loosen congealed fat. 

I used Panko Bread Crumb with lots of Italian seasonings plus Parmesano Cheese. 

Dry off each thigh and cut them into bite-size pieces. Set up a standard breading station. After breading, place in refrigerator for at least an hour. Placing them in the refrigerator is optional but helps dry the bread crumbs and aids in frying. The breading will not fall off during the fry. Or you can freeze on trays then bag for later use. 
FRY AT 360-370F until golden brown. 


Sauce on the bottom of the pan...
Coat with your favorite Italian cheeses...
Bake at 350f until cheese has melted and is bubbly...


















Comments

Post a Comment

Popular posts from this blog

Curing Notes and some Math

-
Image
(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  cure #1 & #2 for all my curing needs. This equates to 156 ppm of Sodium Nitrite al
Read more

Eye-of-Round (Sous-Vide)

-
Image
EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against mechanically tende
Read more

Burnt Ends the Sous-Vide way!!!

-
Image
  The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and their version of Burnt Ends was terrible. This so-ca
Read more