Italian Version- Chicken Thigh Roulade (Sous-Vide)
(OP-2018) This is a supplemental post to my Chicken Thigh Roulade. As previously discussed, the Thigh is a blank canvas to numerous cuisines. This is one of many versions that could be called Italian. For complete details and instructions, click the link above. In this post, I'll give a brief overview. There are many ingredients one could use to call this dish Italian. This is just one variant of many different ideas that come to mind. In this version, I broke down an entire organic Chicken just to harvest the thighs and all the skin. I used all kinds of Italian herbs and spices, including a bit of Bruschetta pre-mixed by McCormicks. Let's not forget the most crucial ingredient, the salt!!! At this part of the process, I stuck everything in a baggy and gave it a 24- hour stay in the refrigerator (Dry-Brine). In the baggy went the thighs and skin. Although the skin was not directly treated with herbs and spices, some will adhere, which is go...