sorry try here for the complete show. let it load before you Peek :
http://www.pbs.org/video/2365814984/
PS I do CS all ways . what's extremely important is that the Ck. not be dry.
so I have to start w SV chicken sometimes just white meat , sometimes just dark , sometimes a mix
and they are bagged separately and SV'd in ' bulk ' and FZ 142 for the skinless / boneless / tendon less white 3 hrs +
160 F x 8 or so for the dark. one of these days Ill try the dark at 142 for 8 and see how that goes.
if you start w tender , moist meat , with most of the flavor still in the meat , even a generic supermarket chicken, that's
2/3 d's of the CS battle right there !
