Sous Vide Chicken Breast Food

SOUS VIDE CHICKEN BREAST

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.

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 BREASTS

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.

SOUS VIDE CHICKEN BREAST

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.

EASY SOUS VIDE CHICKEN BREAST RECIPE

Steps:

• Fill a pot or other heat-resistant container 1/3-1/2 full of hot or warm water. Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).
• Brush or rub olive oil evenly over both sides of chicken breasts. Season with plenty of salt; crack fresh black pepper over.
• Place chicken breasts in a one-gallon Ziploc bag along with fresh herbs. Vacuum seal or use water displacement method to seal (See note 1). Place in water bath.
• Cook for 1 hour. After 1 hour, remove bags and discard any herbs or garlic used. Remove chicken breasts and pat very dry with paper towels. Heat a medium skillet over medium-high heat until hot.
• Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned. Serve right away; there is no need to rest after cooking poultry sous vide.