Chicken Thigh Roll with Greens and Cranberry for Sous Vide
Chicken thigh stays juicy, while the greens and a small amount of cranberry add a fresh contrast without turning the dish sweet. The result is a practical keto roll for slicing, sandwiches, and cold plates.
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Inventory: Sous-vide
6 kg 666 gram
Servings: 2 (1 serving ≈ 84 gram)
Digestion time: 2 hour
Lay out the chicken thigh (160 g) skin-side down, level it lightly, and dust with gelatin (0.2 g). Add the sliced green onion (4 g) and cranberries (4 g) on top.
Roll the thigh tightly through plastic wrap, secure the shape well, and chill it for at least 2 days so it firms up.
Cook the roll sous vide at 60 °C for 3 hours, chill it quickly, and refrigerate it for at least 2 more days. Serve in thin slices as a meat appetizer.
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