Well I'm still unsure and personally deliberating the idea of cooking skin on chicken. I haven't been able to achieve true crispy skin which I love. However that doesn't mean it's bad, you just have to pick the proper tool for the task at hand.
Steak cooked to perfection and then quickly broiled to sear, DELICIOUS!
Cooking chicken with skin on for soup yields a wonderfully flavored product with lots of flavorful broth for the soup base. After cooking simply de-bone the chicken parts and discard the bones and skin. Set your cubed chicken on the side and add it to the soup during the last few minutes. You can also cook your vegetables in sous vide while you cook your chicken; they just cook for different lengths of time. Not only for soup, but this makes a great stock with tender cubes of chicken for a chicken pot pie, or even a tender chicken breast set atop creamy risotto.
In the mean time I am focusing on foods that don't need browning or crisping. First on the list is going to be a corned beef. I am hoping for very tender slices that will hold together.
So far I'm happy with the results once I have leaned the limitations of the process.
