Sous vide Chicken breast for the first time and then broiled it. Possibly the best chicken I have had
Sous vide Chicken breast for the first time and then broiled it. Possibly the best chicken I have had
by jpm1188
5 Comments
Stez01
recipe?
frobnosticus
It seems like such a cheat sometimes. So good. I’ll get pre-sealed packs of chicken breast from costco or sams and just dump them in when I get home. Cook ’em then store them in the freezer or fridge ’til I figure out what I’m gonna do with them, even if it’s just slice it up and pick at it while watching tv.
What temp? I’m running the 145 vs 155 experiment now.
kwisque
Is this regular chicken breast, not boneless skinlessa? Looks very good, I’d like to do this but bone-in skin-on chicken breasts are ridiculously priced where I live, it’s cheaper to just buy a small chicken.
bubblegumshrimp
Everybody talks about steak and beef, especially when they first get a sous vide, but I’m all about the pork and chicken. Med-rare pork chops and chicken breast is where sous vide shines the most.
Mindless-Charity4889
Everybody tries steak first because it’s easy, but poultry makes the biggest difference. Just last week my niece, who hated turkey breast as it’s too dry and chalky, said that mine was the most juicy she ever had.
I used to simply season and cook at 145F for 4 hours or so, but lately I’ve been making a roulade. I make a garlic, parsley paste and sandwich it between the two breasts, then roll it up in the skin and tie it into a neat cylinder. Then cook at 140F for 4 hours. Last week I seared the skin by deep frying it which was a first. Turned out great.
5 Comments
recipe?
It seems like such a cheat sometimes. So good. I’ll get pre-sealed packs of chicken breast from costco or sams and just dump them in when I get home. Cook ’em then store them in the freezer or fridge ’til I figure out what I’m gonna do with them, even if it’s just slice it up and pick at it while watching tv.
What temp? I’m running the 145 vs 155 experiment now.
Is this regular chicken breast, not boneless skinlessa? Looks very good, I’d like to do this but bone-in skin-on chicken breasts are ridiculously priced where I live, it’s cheaper to just buy a small chicken.
Everybody talks about steak and beef, especially when they first get a sous vide, but I’m all about the pork and chicken. Med-rare pork chops and chicken breast is where sous vide shines the most.
Everybody tries steak first because it’s easy, but poultry makes the biggest difference. Just last week my niece, who hated turkey breast as it’s too dry and chalky, said that mine was the most juicy she ever had.
I used to simply season and cook at 145F for 4 hours or so, but lately I’ve been making a roulade. I make a garlic, parsley paste and sandwich it between the two breasts, then roll it up in the skin and tie it into a neat cylinder. Then cook at 140F for 4 hours. Last week I seared the skin by deep frying it which was a first. Turned out great.