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Sous Vide Chicken Breast
Duration:
1:50:00
Level:
Medium
Traditionally cooking chicken breast can be tricky – it can come out dry, bland, or undercooked. One of the best ways to ensure your chicken breast comes out flavorful, juicy, and tender every time is using the precise (and relatively easy) method of sous vide cooking. The temperature control allows virtually no overcooking while the flavors marry. Gone are the days of bland chicken breast!
Step by Step Guide
Step 1
Trim excess fat from the chicken breasts.
Place a container on a scale, inside of the container place the chicken breast and cover it with water, then weigh it.
Step 2
When you have the weight of the chicken breast + water, calculate its 1.5% and add this amount of salt to create the equilibrium solution.
Remove breasts from the equilibrium solution and pat dry.
Step 3
Season both sides of the breast with salt and pepper. Place fennel butter, thyme, and both chicken breasts in the bag so that they are both skin side up, reversed, so that the fat part of the left breast is towards the top of the bag, and the fat part of the right breast is at the bottom of the bag.
Step 4
Cook at 149°F (65°C) for one hour.
Step 5
Remove breasts from the water bath and press between two metal baking pans skin side facing up, in the cooler. (This is so the liquid on the bag settles on the surface of the chicken, and does not set up in the fat-causing it to hinder the browning of the skin.)
Step 6
To finish the chicken for service, sear in a pan on medium or low heat until golden brown.
Step 7
Plate as you desire.
Step by Step Guide
Step 1
Trim excess fat from the chicken breasts.
Place a container on a scale, inside of the container place the chicken breast and cover it with water, then weigh it.
Step 2
When you have the weight of the chicken breast + water, calculate its 1.5% and add this amount of salt to create the equilibrium solution.
Remove breasts from the equilibrium solution and pat dry.
Step 3
Season both sides of the breast with salt and pepper. Place fennel butter, thyme, and both chicken breasts in the bag so that they are both skin side up, reversed, so that the fat part of the left breast is towards the top of the bag, and the fat part of the right breast is at the bottom of the bag.
Step 4
Cook at 149°F (65°C) for one hour.
Step 5
Remove breasts from the water bath and press between two metal baking pans skin side facing up, in the cooler. (This is so the liquid on the bag settles on the surface of the chicken, and does not set up in the fat-causing it to hinder the browning of the skin.)
Step 6
To finish the chicken for service, sear in a pan on medium or low heat until golden brown.
Step 7
Plate as you desire.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
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