Sous Vide Chicken Food

SOUS VIDE CHICKEN BREAST

Sous Vide Chicken Breast image

Provided by Jason Veselak

Time 1h40m

Number Of Ingredients 3

Ingredients

4 boneless skinless chicken breasts
2 sprigs fresh thyme
Salt and pepper (or seasoning) to taste

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

Sous Vide Chicken Breast image

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

Ingredients

4 (4 ounce) skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 teaspoons herbes de Provence
2 teaspoons garlic paste
½ teaspoon salt
4 strips lemon zest
1 medium sous vide vacuum bag

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

CHICKEN SOUS VIDE VALLEE D'AUGE

Chicken Sous Vide Vallee d'Auge image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken breasts
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 apples, cored, peeled and sliced
2 shallots, finely chopped
4 ounces seasonal mushrooms
1/4 cup Calvados liquor
1 cup apple cider
1/2 cup heavy cream

Steps:

Preheat a sous vide water bath to 160 degrees F, using an immersion circulator head. Place the chicken in vacuum bags and sprinkle with the salt and pepper. Seal the bags with a vacuum sealer and then submerge in the heated water. Cook for 30 minutes.
Remove the chicken from the bags and pat dry with paper towels. Heat the oil in a skillet over medium heat and gently lay the breast of chicken in the skillet. Cook on each side for 1 minute and remove.
Heat the butter in a large pan over medium-high heat. Add the apples, shallots and mushrooms and brown for 3 minutes. Add the Calvados and flame with a lighter. When all the alcohol is evaporated, add the cider and let it simmer for 3 minutes. Add the cream and mix well. Then add the chicken. Place the chicken on plates, topped with the apples and mushrooms. Coat with a generous amount of sauce.

INDIAN BUTTER CHICKEN (SOUS VIDE OR REGULAR)

Indian Butter Chicken (Sous Vide or Regular) image

The star of this scrumptious Indian Butter Chicken is a rich, creamy, Indian-spiced sauce with tomatoes, onions, garlic, cream and butter. You can cook the chicken with any method including Sous Vide.

Provided by Cheryl

Categories Main Course

Time 30m

Number Of Ingredients 14

Ingredients

1 1/4 pound (0.56kg) chicken breasts, boneless skinless
1 tablespoon olive oil ((or vegetable oil))
1/2 teaspoon salt + 1/4 teaspoon pepper
1 teaspoon curry powder
3 tablespoon butter
1 large onion, minced ((or pulse until very fine in processor; drain liquid if needed))
1 tablespoon garlic, minced ((3 garlic cloves))
1 3/4 cup tomato sauce (15 oz) ((or Marinara sauce))
1 cup (240ml) heavy cream or light cream ((I use 10% cream))
3 cups fresh baby spinach, roughly chopped (optional)
1/2 teaspoon cayenne pepper or more to taste
1 teaspoon garam masala
1 tablespoon Tandoori Masala ((or curry powder))
GARNISH: chopped parsley or cilantro

Steps:

MAKE CHICKEN: Mix together olive oil, salt, pepper and curry powder. Rub mixture over chicken breasts. To cook Sous vide: Heat water in sous vide machine to 145F (63C). Vacuum seal the chicken breasts. Or place in a ziploc bag, submerge into water until just the top edge of bag is above water, then seal the bag. Cook sous vide for 1 1/2 hours (maximum 4 hours). See Note 1 to bake, grill or use a shortcut.
MAKE SAUCE: While chicken is cooking, melt butter in large pan on medium heat. Add onions and garlic and cook 5-7 minutes until onions are soft. Add tomato sauce, cream and seasonings for sauce. Mix to combine. Lower heat and simmer for 10-15 minutes, stirring occasionally.
FINISH DISH: Stir chicken into sauce. Taste and adjust seasonings. Garnish with chopped parsley or cilantro if desired. Serve over hot white rice like basmati or jasmine rice with Naan bread for dipping.

Nutrition Facts : Calories 402 kcal, Carbohydrate 13 g, Protein 35 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 136 mg, Sodium 1137 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

SOUS VIDE CHICKEN BREASTS

Sous Vide Chicken Breasts image

The easiest way to perfectly cook juicy, tender chicken breasts every time.

Provided by Justin McChesney-Wachs

Categories Main Course

Time 1h35m

Number Of Ingredients 5

Ingredients

2 chicken breasts ((skin on or skinless))
olive oil
Kosher salt
freshly ground pepper
4 thyme sprigs

Steps:

Fill a large pot or container with warm water and heat the water bath to 145° F / 62.7° C according to your sous vide machine's instructions.
Drizzle a little olive oil on top of the chicken breasts, then liberally season on both sides with kosher salt and freshly ground pepper. Place a thyme sprig on each side of the breasts, then place the chicken in a vacuum seal bag or Ziplock bag.
Vacuum seal the bag if using a vacuum sealer; or if using a Ziplock bag, use the water displacement method: Partially seal it, removing as much air as possible, then place it in the water to push the rest of the air out before sealing the rest of the way.
Clip the bag to the side of the pot or container to keep it submerged, and cook for 1 1/2 to 2 hours (3 if the chicken is frozen).
Remove from the water bath and rest for 5 to 10 minutes in the bag.
Remove the chicken from the bag and place on a cutting board to slice or dice.
To sear skin-on breasts: Heat a heavy-bottom skillet over high heat with a little canola oil until it just starts to smoke. Dry the skin with paper towels, season again with a little more kosher salt and pepper. Sear the chicken breast skin-side down for 45 seconds to 1 minute to brown and crisp up the skin. Serve immediately.

Nutrition Facts : Calories 237 kcal, Carbohydrate 1 g, Protein 24 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1234 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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SOUS VIDE CHICKEN STOCK - FOOD NETWORK

1. In the traditional oven, roast the chicken bones/pieces at 400F/200C until dark brown (about 1-1/2 hours). 2. Add roasted chicken and onion and all remaining ingredients except for a cup of the water directly to the SousVide Supreme. (Remove the universal rack.) 3. Deglaze the roasting pan by adding the cup of water to the pan and scraping ...
From foodnetwork.co.uk

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