Sous vide Chicken Confit:
- 2 pcs bone in chicken
- 1 teaspoon kosher salt
- 1 teaspoon green peppercorns
- 3 cloves garlic, minced
- 3 sprigs thyme
- 2 leaves sage
- 2 oz cold butter
- 1 tablespoon bacon fat (for frying)
Combine all ingredients except for bacon fat into a ziplock bag. Seal bag, making sure to leave a one inch gap in the opening. Submerge the bag into the water, once the water is just over the food, close the bag to create the vacuum seal (Sous vide is French for “under vacuum anyways…)
Cook at 165° for 8 hours. Remove chicken from bag, pay dry with a kitchen towel, and sear quickly in hot bacon fat on all sides. Serve with a warm endive salad and beet purée.