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Duration:
1.75 hrs
Servings:
2 Portions (250g Each Breast)
Level:
Chicken breast can be notoriously challenging to cook perfectly, often turning out dry or underwhelming. Sous vide offers a precise and reliable solution, ensuring consistently tender and flavorful results.
By gently cooking the chicken at a controlled temperature, the sous vide method eliminates the risk of overcooking while allowing the seasoning to fully penetrate the meat. The outcome is juicy, tender chicken breast with exceptional flavor—proof that bland chicken is a thing of the past.
Part 1:
Equilibrium Solution
Step 1
Trim excess fat from the chicken breasts.
Step 2
Place a container in a scale, inside of the container place the chicken breast and cover it with water, then weight it.
Step 3
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.
Step 4
Remove breasts from the equilibrium solution and pat dry.
Part 2:
Packaging
Step 1
Trim excess fat from the chicken breasts and remove all of the wing bone.
Step 2
Season both sides of the breasts with salt and pepper. Place a 10-gramsquare of fennel butter on each breast (as shown in photo) and a thymesprig on each breast. Place both chicken breasts in the sous vide bag so thatthey are both skin side up, reversed, so that the wider part of the left breastis toward the top of the bag, and the wider part of the right breast is at thebottom of the bag.
Part 3:
Cooking and Serving
Step 1
Cook in sous vide bath at 149°F (65°C) for one hour.
Step 2
Remove breasts from water bath and chill in ice bath.
Step 3
To finish the chicken for service, sear in pan on medium or low heat untilgolden brown.
FEATURED PRODUCT
Ingredients
Equipment
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