Sayyyy what? Yes. That is what I said. Alligator legs. Or as we were calling them all night “Swamp Chicken”. Miss Maddie wanted to try alligator, and I wanted some delicious crawfish, so I went to LACrawfish.com and ordered up a mess.
We’ve been ordering from this site for years and always had a great experience (mostly for crawfish boils). I highly recommend them.
Here’s your swamp chicken. I opted for marinated just to see what that was all about. Next time I’ll go un-marinated because we like just a little more heat and tang, but the marinated was super simple!
I basically just defrosted enough to slip the meat out of the bag it came in, and vacuum packed it in a sous vide appropriate bag, and allowed it to defrost overnight in the refrigerator.
The next day, I set the sous vide to 124 (that’s on the rare side but I knew I wanted to grill them to get just a bit of brown on them so I undercooked a bit).
I use a sous vide similar to this one (they no longer make the exact model I use, I’ve had the thing so long).
So why did I decide to use a sous vide for this? You could use a slow cooker, or bake them, or just straight up grill them. One thing a sous vide does very well is distributing the delicious flavor that bones and fat contribute throughout the meat (think about how the best part of a Tbone is the meat right next to the bone). It also cooks meats that can get tough (like chicken) at a lower temperature while making the meat tender.
And after 10 hours the meat was done (truly it would have only needed maybe 6-8 but we were working). As with all sous vide, there is zero browning. But we’re going to take care of that in a minute!
Aaron popped them on a hot grill for a hot minute (literally it was done in minutes) and they were nice and brown. The meat was delicious, tender and falling off the bone. I highly recommend trying this!