Our September cover recipe for Husk's Skillet-Roasted Chicken with Farro and Herb Pistou calls for cooking the bird sous vide (French for "under vacuum"). This restaurant technique locks in moisture and keeps the food in contact with flavor-boosting seasonings. The vacuum-sealed item (usually protein) is poached in a bag at a low, controlled temperature that ensures optimum doneness.
The catch? Vacuum sealers and immersion circulators (the hot-water baths used for cooking) come with a hefty price tag. So we developed a home cook-friendly method to get an almost-perfect vacuum inside an everyday resealable plastic bag.
Here's how: Place your protein in a large zip-top bag and partially seal it, leaving 1" open. Dip the bottom of the bag into a stockpot filled with hot tap water. As the bag is submerged, air will escape through the opening, creating a vacuum seal.
Zip bag, then refrigerate overnight. Proceed according to our recipe, linked below.
--Mary-Frances Heck