Smoked drumsticks with a cold Belgian brew
Smoked wings crisped up in a cast iron pan.
If you have some of our pre-smoked sous chef chicken, skip this section... your food is almost ready to serve!
Note: If you don't have a sous vide, you can cook in a crockpot on low or in a pot filled with hot water in an oven set to 170-180 degrees.
Here is where to start if you received our pre-smoked chicken with your delivery.
Really these don't need much of anything besides perhaps some finishing salt to taste and a nice cold beer. Some sauerkraut and a nice summer melon would be great sides.
However, any sauce you enjoy would work, just add after crisping up the skin. Ideas include
I also like the idea of making more of a fried chicken style by adding a breading.
Any breading works, just mix in some paprika, garlic powder, pepper with a dash of salt into a cup of flour... then dredge the chicken into the breading and fry in a pan with plenty of fat:
Make sure the package is still vacuum sealed and then warm chicken in hot tap water, a small bit of running water speeds things along nicely.... about 10 min for a thawed package. If seal is broken, put in another bag to warm.
If crisping up in a pan, be sure to melt enough fat -- bacon fat is a great idea!
Use fairly high heat to crisp the skin whether you are using a stovetop, grill or broiler.
While this chicken is SO good by itself, it also really makes other dishes if you shred the chicken after crisping up the skin and use as an ingredient in a different meal. Here are some ideas:
Sep 11, 2016 at 12:06 PM
We threw the pre-smoked and sous-vide drumsticks on the grill last night along with corn on the cob and some zucchini planks. Just crisped up the skin a bit. AMAZING!! Thank you so much for doing 99% of the work for us! I can hardly wait to try the wings.
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