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.
Sous Vide Chicken Breasts
Ingredients:
- Boneless skinless chicken breasts
- Dry seasoning of choice
Directions:
- 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.
Notes:
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.
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