Sous Vide French Free Range Whole Chicken Leg

Sous Vide French Free Range Whole Chicken Leg

Imported from France, Weight: 250g

  • Flavours

90.0 90.0 90.0 HKD


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Chef Olivier Elzer was one of the chefs in Hong Kong who first used sous vide cooking in his meat dishes to the exact level of doneness desired, keeping stability and superb quality of his creations in his Michelin restaurants Pierre MO, Joel Robuchon HK, Seasons by Olivier E, and presently L’envol St Regis HK.  

Once the secret of the Michelin starred chef, Chef Olivier is now preparing Sous Vide food in O’Chef Lab readily cooked for your home dishes.  ‘Sous Vide’ in French means ‘under vacuum’, refers to the process of vacuum-sealing food in a retort bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
 With O’Chef Lab Sous Vide series of meats – chicken breast, chicken legs, pork racks, beef ribs, beef tenderloin, challandais duck breast…don’t be surprised if your family and friends are surprised with the perfect steak / proteins you serve in your home dinner 

Just follow the below instruction, you can produce the juiciest, most tender chicken leg at home.

Reheat Instruction

1. Place the Chicken Leg into the fridge(0-4°C) overnight before proceeding.

2. Insert the Sous Vide cooker into the water container with 50 degree temperature 

3. When the water reaches the desired temperature, place the vacuum bag into the water bath and set the time for 20 minutes. If you don't have the Sous Vide cooker, boil the water and turn to mid low heat, put the chicken leg with the bag inside and boil for 20 minutes.

4. Heat the pan until hot and then turn to mid low temperature,add butter; when foaming, carefully add chicken leg and put the butter and herbs upon, heat the side with thicker skin for a minute until nicely browned.

5.For the zesty chicken leg,  heat the pan until hot and then turn to mid low temperature, lay the chicken leg with the sauce together, cook 3 minutes per side or until nicely browned.

6.Transfer the chicken leg to a cutting board and add a little salts and pepper on it.

7.Find out the joint of the chicken leg and slice it.

*Store in freezer(-16°C) could be kept for at least six months
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