Step 1

Set your sous vide machine to 148ºF (64.4ºC) for what I think is an ideal texture, or up to 150°F (65.6°C) for a more well done version.

Step 2

Lightly salt the meat then coat with the spices.

Step 3

Place the leg in a sous vide bag and seal it. You can use a silicon bag, Ziploc-brand freezer bag, or a heat safe vacuum bag or zip top bag.

Step 4

Cook the chicken leg until heated through and tenderized, about 4 to 6 hours.

Step 5

Remove the sous vide bag from the water bath. Take out the chicken leg and dry it off well. You can use paper towels or dish cloths, both work well.

Step 6

Sear the chicken leg quickly to add a flavorful crust. Either a heavy pan over high heat, a grill turned to high, or a sous vide blow torch all work well.

Step 7

Plate the meat like you would a traditionally cooked version.