Sous-Vide Chicken Confit Leg

Prep Time
10 Minutes
Cook Time
6 Minutes

What’s a party without some sous vide deliciousness? Try this simple sous-vide chicken confit to really impress your friends!

Recipe by: Nick DiGiovanni at @nick.digiovanni

Product Featured: FoodSaver® VS3182 Multi-Use Vacuum Sealer & Gallon Vacuum Seal Bag


  • 3 whole chicken legs  
  • 2 cups, plus 3 tbsp neutral oil (e.g. canola or vegetable oil) 
  • Salt and pepper
  • Fresh rosemary (optional)


  1. Set sous vide bath to 145 degrees F.
  2. Place the chicken legs, 2 cups of the neutral oil, salt, pepper, and rosemary in a FoodSaver gallon-sized vacuum seal bag.
  3. Evenly distribute oil inside of the bag. Then, using the FoodSaver Multi-Use Vacuum Sealer, place your bag into the drip tray.
  4. Select “Sous Vide” mode, watch it vacuum, then seal.
  5. Add bag to sous vide bath and cook for 4 to 6 hours.
  6. In a cast iron or nonstick pan, heat the remaining 3 tablespoons oil until simmering.
  7. Place chicken legs onto the pan and fry it to crisp the skin.

Watch Nick make this recipe on our YouTube Channel.

Lunch And Dinner