Chicken Thigh Tornado Rolls for Sous Vide
Chicken thighs make a juicier, richer base than breast meat, and the tornado shape looks festive without needing a complicated side dish. After sous vide, the rolls stay compact, store well, and finish easily with a quick crust before serving.
Open up the chicken thighs (220 g), sprinkle them with nitrite salt (3.3 g), let them rest for 1 hour, then chill for about 12 hours. After curing, arrange the meat on plastic wrap with a slight overlap.
Dust the thighs with parsley (4 g) and gelatin (0.2 g), then roll everything tightly through the wrap. Freeze briefly for 2 hours and cut into 3 even rounds.
Vacuum-seal the rounds and cook them sous vide at 58 °C for 3 hours. Chill quickly and let the rolls stabilize in the refrigerator for at least 1 day before reheating and browning the skin lightly.
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