Best Simple Sous Vide Chicken Breast Master Food
SOUS VIDE CHICKEN BREAST
Steps:
- Set sous vide machine to 60C/140F.
- Season chicken breasts lightly with salt or a seasoning of your choice. Place chicken in sous vide bag with thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
- Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper (or seasoning) to taste.
- Heat up large skillet on high and add oil. Sear chicken breasts for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy!
SOUS VIDE CHICKEN BREAST
Cook chicken sous vide before using in any grilled chicken recipe.
Provided by YOLANDA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h10m
Yield 4
Number Of Ingredients 7
Steps:
- Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
- Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
- Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 0.3 g, Cholesterol 58.5 mg, Fat 5.7 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 1.2 g, Sodium 423.9 mg, Sugar 0.1 g
SOUS VIDE CHICKEN BREAST
Since the dish is tightly sealed and cooked in a controlled temperature water bath, it helps foods retain their natural juices and allows the cook to effectively add flavor. In a professional kitchen, the food is vacuum sealed and cooked in an immersion bath. This equipment is still too expensive for most home cooks, but there are several ways around it. You can use a large heavy duty cooler with a lid - that's right, cooler - with a probe thermometer. All you have to do is preheat the cooler with hot tap water for about 10 minutes, then empty and fill with water the temperature you desire. Keep extra boiling water on hand to add if the temperature in the cooler cools. You need food grade plastic to vacuum seal the food. If you don't have a vacuum sealer, guess what? You can still do it. Freezer safe plastic storage bags are safe up to 195 degrees F. Since even if you squeeze out all the air, they do not make a very tight seal, it is best if you include some oil or flavoring liquid in the bag. You can also use food grade plastic wrap. Your food can even be cooked on the stovetop, but it is more difficult to maintain the even temperature required for this type of cooking method; but it can be done with vigilance. This recipe is for one, but six of more can be cooked at the same time in one water bath. Just watch the temperature and add more hot water as needed to maintain temperature.
Provided by threeovens
Categories Chicken Breast
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat (see description) and prepare a 165 degree F water bath.
- For best results leave as much skin on the chicken as possible, but trim any extra fat; season all sides with a small pinch of salt.
- Allow the chicken to come to room temperature before sealing in the plastic.
- To effectively encase in plastic wrap, you should use several layers and fold over the edges to give you something to grip because you will need to put pressure on the wrap to eliminate any air pockets to get a good seal.
- Once in the plastic, shape the chicken into a cylinder, then tie off the ends.
- Cook in the water bath for 45 minutes, maintaining a temperature of 165 degrees F.
- Remove the chicken from the water and insert a probe thermometer to ensure the chicken has reached a temperature of 165 degrees F (if it is not done, return it to the water, hole and all, until it is).
- Once done, let chicken rest 10 minutes; cut one end of the plastic and slide chicken out.
- Remove excess moisture with paper towels.
- Heat a pan with a film of canola oil and sear to crisp the skin; slice and serve.
Nutrition Facts : Calories 585.1, Fat 31.5, SaturatedFat 9.1, Cholesterol 217.7, Sodium 214.3, Protein 70.9
SOUS VIDE CHICKEN BREAST WITH LEMON AND HERBS
If you've never had sous vide chicken before, you're about to be amazed by how tender and juicy it is! Feel free to play around with different aromatics. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures. I have experimented and 148 F is my personal preference for texture.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h22m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with water and place a sous vide cooker into the water. Set temperature to 148 degrees F according to manufacturer's directions.
- Season chicken breast liberally with salt and pepper on both sides. Set garlic slices, thyme, and lemon on top of chicken skin. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
- Place bags into the water and set timer for 2 hours. When timer is up, remove chicken from bag. Remove garlic, thyme, and lemon slices and pat chicken dry with paper towels.
- Heat olive oil in a skillet over medium-high heat and cook chicken, skin-side down until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes. Flip chicken over and remove the bones. Slice chicken and serve immediately.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 2.7 g, Cholesterol 161.5 mg, Fat 13.6 g, Fiber 0.9 g, Protein 59.4 g, SaturatedFat 2.9 g, Sodium 219.3 mg
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