Ain't no cooking like Momma's: Sous Vide Lemon Pepper Butter Chicken Thighs

Psalm 127:1

A Song of Ascents. Of Solomon.

[1] Unless the LORD builds the house,

those who build it labor in vain.

Unless the LORD watches over the city,

the watchman stays awake in vain.

An ej original recipe!!

Cook time 2:00

Cook temp 165 degrees

12 Boneless chicken thighs

Cut slits in tops of thighs.

This enables it to absorb brine quickly.

Brine

1 qt water

1/4 c sugar

1/4 c kosher salt

1/8 c Clarified butter

2 t coarse black pepper

1/2 t ancho/pasilla rub ( I just roasted the dried ones, one each and put them in the coffee grinder)

2 t Thyme

2 t Rosemary

2 t Garlic

2 T Pete's hot sauce

3 lemons squeezed for juice

Finish off with Mardi Gras seasoning *

Bring to boil, cook 5 minutes.

Cool down.

Divide chicken and brine between 3 bags.

Place in fridge for 1 hr.

Drain most of brine off before cooking.

Sous Vide for time and temp.

Pat dry, sprinkle a tiny bit of Mardi Gras seasoning for color and flavor, sear off in clarified butter.

Ain't no cooking like Momma's