Chicken Supremes, bone in, skin on, 3 hours at 64c. Vacuum sealed with sliced garlic, lemon and rosemary. Incredibly soft and juicy. Could potentially even come down do 63. I actually did a control test at 65 that came out even juicier, so the bird the breast comes from does play a big part.
by havocpuffin
3 Comments
Looks good to me. I love cooking my chicken breast sous vide, very underrated. You’ve probably seen it, but Kenji has a [fantastic guide](https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast) to cooking with chicken breast.
Did the lemon come through? I alternate SV and IP for my chicken breasts.
Looks great 👍
That chicken is 10 dollars a pound? That’s Costco ribeye pricing