Ingredients
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1 whole chicken breastcut into 2 equal breast including the bone and skin
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Marinade
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2 tbls Sake wine
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tsp Fish sauce
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1 Pickled lemon
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2 tbsp Paprika
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10 branches Thyme
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1/3 cup Olive oil
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1 tbsp Sea Salt
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Finishing
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2 tbsl oil
Directions
Sous vide chicken breast cooking creates a tender full of flavor chicken that you will always go back to.
I will say it straight up, there is no better way in getting a better tender than a in sous vide cooking.
Chicken breast is usually a cut in the chicken that tends to get stiff and dry when made in the cooked in the oven or fried.
You can of course boil it in long cooking but the result will still be less tender than sous vide.
I use sous vide for a variety of meat cooking and I have to say the results are pretty good and there are no surprises, you cook the meat to perfection
Sous vide chicken breast – so easy so good
When trying to cook sous vide to medium (no need for lower than medium-medium well in chicken) we will set our immersion cooker to 65°c/ 140°F for about 2 hours.
I use the anova immersion cooker but any will do, the nice thing about the anova is that it heats the water pretty fast and in about 20 minutes the water are ready for our chicken breast.
Chicken breast is indeed one part of the chicken that needs special attention since it has no fat at all.
This disadvantage becomes a great advantage when cooked sous vide because the meat becomes so tender and juicy without fat at all.
The nutrition values of sous vide chicken breast cooking method are the key factor in this recipe and you will actually see that there is no need to compromise taste over healthy cooking.
What’s the game plan?
First thing is just asking your butcher for a full chicken breast, with the bones and skin, you can divide it into 2 parts or ask your butcher to do so.
it’s important to keep the bones and skin since they are a big flavor enhancer, we will remove them only at the last stage before we serve.
We cook the chicken breast in a vacuum sealed bag for 2 hours, inside the bag you can add whichever flavors you want, spices, herbs, oils etc.
*** don’t discard the juices from the bag they are full of flavor, we will use them later on for the sauce
After the sous vide chicken is out of the water we wipe it out and let it rest and give it a quick sear on the pan.
Removing the bones of the chicken is easy, just follow your knife along the chicken bone line and it will come loose.
Enjoy this sous vide chicken breast breast it’s really the best way to cook it.
Steps
1
Done
5 min
|
mix marinade |
2
Done
25 min
|
setting the groundsSet a Sous vide Precision Cooker to 140°F/ 65°c. |
3
Done
1 hr 50 min
|
Cooking sous vide |
4
Done
3 minutes
|
Finish on the PanHeat the 2 tbsp oil in a heavy cast iron or stainless steel skillet over medium-high heat until smoking hot. |
5
Done
2 min
|
prepare the sauce |