Someone tried to get me to convert to the Sous Vide way of life over a decade ago but I was never convinced.
Well now I may never go back to cooking meat any other way.
Everyone in my household loved this.
Salt&Pepper, sprig of rosemary, & pad of butter on each breast.
150° @ 2.5hrs. I adjusted the temp a couple of times b/c I forgot to turn it up initially but settled on 150 with 60mins to go.
by BananaMayoSandwiches
3 Comments
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143 for chicken is the sweet spot for me, plenty of pasteurization time and really juicy.
What is a CHX breast?