Sous-Vide Chicken Shank & Veggies
Although a relatively easy dish to make, the deboning and the necessity to avoid skin tearing can be a considerable undertaking. In addition, doing this on a large scale would be a daunting task for some. I've prepared 12 of these now, and it gets easier with practice. See VIDEO HERE The portion size is considerable, but this is also dependent on the size of the chicken. My version incorporates Leg, Thigh, Breast, and Drumette. I saw a version (Food Paradise TV show) that only used the Leg and Thigh, but I thought it too small. To reduce the size, you have few options—1-choose smaller chickens (averaged weight 4.5lbs), 2- Remove Tenderloin and Drumette, or 3- Don't use Breast. If you decide to only use the leg and thigh, it's a much easier dish to assemble. No special equipment is necessary to make this fantastic dish. All you need is a sharp knife, Vac Sealer (any type), and twine. And if you must, you can roast too vs. Sous-Vide. It all starts out with a Whole Chicken! N...