Sous Vide: Stuffed Chicken Thighs
Bison flank steak roulade. Sous Vide. 56C 1h.
Chicken Thigh Confit Sous Vide 12h 62C
Slice the chicken roulade into round slices and place on top.
And it never dries out, because it is sealed in the vacu-seal bag, and juices can't escape.