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Storage: Store in freezer (-18 degrees) for two months or chiller (4 degrees) for one week.
Reheat method :
(1) Defrost the chicken leg at 0-4°C overnight;
(2) heat water to 50°C with Sous Vide cooker / boil the water then turn to mid low heat, put the chicken leg with vacuum bag inside and boil for 20 minutes;
(3) Heat the pan then turn to mid low fire ,add butter then add chicken leg when foaming, put butter and herbs upon, cook 1 minutes per side;
(4) add a little salts and pepper, slice the chicken leg at its joints.