Dear Reader, 

I made this last night and received lovely feedback from some people in a Facebook group, so I thought I’d write the recipe. 

Recipe 

Equipment 

• Water heater and circulator 
• Water bath 
• Vacuum chamber 
• Plastic vacuum bags 
• Grater 

Ingredients 

• Chicken drumstick – skin on because I’m lazy, and life is too short for removing the skin. 
• Strawberry jam – not homemade jam, just a store-bought variety. 
• Soy sauce – ideally, use low sodium if you have hypertension. 
• Red cabbage – I like the bright colour of this cabbage. I don’t know if red cabbage has more phytonutrients than regular green cabbage varieties. I grated the cabbage with a simple grater. 
• Carrot – shredded with a simple grater.  
• Spring onion – sliced. 
• Red chilli – I like the bright red colour pop you get with the red chilli. 
• Unsalted mixed nuts – these were unsalted because I have hypertension. 
• Sultanas 
• Dried cranberries 
• White peach – I prefer white peaches because the flesh is firmer. 
• Honey – I like honey from Beechworth. 
• Praise light whole egg mayonnaise – I know some people complain about using low-fat products, but for middle-aged men with metabolic syndrome, lowering fat makes sense. 

Instructions

1. This week I thought I’d cook a batch of chicken drumsticks. Each drumstick has less than 150 grams of meat which is a good portion. 
2. I added the drumsticks, strawberry jam, and soy sauce to a plastic vacuum bag. 
3. I sealed the bags after removing the air in a vacuum chamber. 
4. Cook the chicken for two hours at 76 °C. 
5. Refrigerate the chicken in the bag. 
6. Add all the salad ingredients into a large bowl and toss the salad. 
7. Serve the salad on one side of a plate. 
8. Place a chicken drumstick on the plate. 
9. Give thanks to the Lord. 
10. Eat with a fork and handle the drumstick with your fingers. 

Final thoughts

I hope you share your thoughts in the comments if you make this.