Perfectly tender and juicy rosemary chicken breast made easy with this all-in-1 sous vide Station —flavor locked in, every time! 🌿
Perfectly tender and juicy rosemary chicken breast made easy with this all-in-1 sous vide Station —flavor locked in, every time! 🌿
by Typhur_Culinary
13 Comments
Typhur_Culinary
Ingredients: – 1 chicken breast – 1/2 tsp Sea salt – 1/2 tsp White pepper – 1 tbsp butter – 1/2 tsp paprika – a few cloves of garlic – 1-2 fresh rosemary sprigs
Steps: 1. Put everything in the bag, vacuum seal it and marinate the chicken for at least 30 minutes. 2. I used 3/4 inches thick chicken breast so I Sous vide it at 140 degrees F for 1 hour and 5 minutes ( adjust with your machine based on your desired tenderness and meat thickness) 3. When timer is up, take out the chicken from the water bath right away and slice it 4. Serve with veggie and baked potato
OneManGangTootToot
I’m sorry, you don’t sear it before serving? Hard fuckin’ pass.
Dcasterix
Um you missed a step. Gotta get a crust on it.
Former_Salt_3763
I have seen more posts about not putting garlic in the sous vide, than any other thing ever.
I_like_turtles818
I want to know what bag and sealer this is?
theBigDaddio
Sous vide station?
n-sidedpolygonjerk
Your rosemary sure looks like tarragon. I mean, I’m sure you’re not lying but mine is always so much more woodsy and dark.
staticattacks
As soon as I saw the tongs being used to spread seasoning around, I knew it was downhill from there
I just didn’t know how far it was to the bottom
datnodude
No sear?
TLMonk
wtf you’re not going to sear it?!
MoeSzyslakMonobrow
Your seasoning technique leaves a lot to be desired, your “rosemary” was tarragon, and you completely neglected to sear it.
0/10, reevaluate your whole fuckin’ life.
ulmersapiens
I assume that since you don’t know what rosemary looks, tastes, or smells like that your product is garbage.
13 Comments
Ingredients:
– 1 chicken breast
– 1/2 tsp Sea salt
– 1/2 tsp White pepper
– 1 tbsp butter
– 1/2 tsp paprika
– a few cloves of garlic
– 1-2 fresh rosemary sprigs
Steps:
1. Put everything in the bag, vacuum seal it and marinate the chicken for at least 30 minutes.
2. I used 3/4 inches thick chicken breast so I Sous vide it at 140 degrees F for 1 hour and 5 minutes ( adjust with your machine based on your desired tenderness and meat thickness)
3. When timer is up, take out the chicken from the water bath right away and slice it
4. Serve with veggie and baked potato
I’m sorry, you don’t sear it before serving? Hard fuckin’ pass.
Um you missed a step. Gotta get a crust on it.
I have seen more posts about not putting garlic in the sous vide, than any other thing ever.
I want to know what bag and sealer this is?
Sous vide station?
Your rosemary sure looks like tarragon. I mean, I’m sure you’re not lying but mine is always so much more woodsy and dark.
As soon as I saw the tongs being used to spread seasoning around, I knew it was downhill from there
I just didn’t know how far it was to the bottom
No sear?
wtf you’re not going to sear it?!
Your seasoning technique leaves a lot to be desired, your “rosemary” was tarragon, and you completely neglected to sear it.
0/10, reevaluate your whole fuckin’ life.
I assume that since you don’t know what rosemary looks, tastes, or smells like that your product is garbage.
I’m just here for the comments
+Grabs popcorn.