After the success I had with the steak and the short ribs, I decided to give chicken a try. It's a little trickier because, let's face it, who wants their chicken medium rare? The web sites and manuals I read had ranges between 140 and 150 degrees for the cooking temperature, so I went with 150 to be on the safe side. The chicken overall came out pretty good. I put in three different types of seasonings in different bags. The one below in the picture is Northwoods seasoning blend from penzeys.com. I also did lemon pepper seasoning and bouquet garnis, both also from Penzeys. The Northwoods was good but needed a little more salt or needed the chicken to be brined first. The lemon pepper one we used in a salad last night and it was fantastic. Haven't had the bouquet garnis one yet, because I put those breasts in the freezer, but I'm guessing they'll need a little bit of salt as well since it's a salt-free blend.
- Boneless skinless chicken breasts
- Dry seasoning of choice
- Liberally coat the chicken with seasoning, then seal in vacuum bags.
- Cook in sous vide machine at 150F for at least 45 minutes.
- Remove from bags and serve. No searing is necessary for these.
I'm pretty happy with how these came out, but I'll probably brine the chicken first next time, and I'll probably cook it at around 147 instead of 150.