Muslos de pollo al baño maría

Ingredientes

• 8 chicken legs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 Tablespoon oil
• 6 cloves garlic (minced)
• 1/4 cup water
• 1/3 cup honey
• 2 Tablespoons rice vinegar
• 1 Tablespoon soy sauce

Preparación

1. 1

   Set up the sous vide water bath and set the temperature to 160 degrees F. See chart in Notes section below if you want a different temperture.

2. 2

   Season the chicken with salt, pepper and garlic powder. Put the chicken in a vacuum bag and seal it. If you don't have a vacuum sealer use the water displacement method to seal it in a zippered bag. See this article for step by step directions on water displacement. Whatever method you use keep the chicken legs in a single layer in the bag.

3. 3

   Put the drumsticks in the water and let them cook for 2-4 hours.

4. 4

   About 10 minutes before you want to serve the chicken place a cast iron skillet over medium high heat.

5. 5

   After it heat for 5 minutes take the chicken out of the water and remove them from the bag, patting them dry.

6. 6

   Add the oil to the skillet and sear the chicken, turning quickly to sear on all sides. Once the chicken is brown remove it to a serving platter.

7. 7

   To make the honey garlic sauce reduce the temperature on the skillet to low. Add the garlic and stir for 30 seconds. Then add the water, honey, rice vinegar and soy sauce. Stir for 2-3 minutes to thicken slightly.

8. 8

   Pour the sauce over the chicken to coat. Garnish with sesame seeds and chives.