Sous Vide Chicken Breast

Updated at: Thu, 17 Aug 2023 03:35:54 GMT

Step 1

Preheat Precision Cooker Preheat your sous vide precision cooker to the desired final temperature according to the timing chart above. Allow the water bath to come to the right temperature before adding your chicken.

Step 2

Season Chicken Season bone-in, skin-on chicken breasts generously with salt and pepper.

Step 3

Bag Chicken To bag chicken breasts, start by folding the top of a vacuum-seal or zipper-lock bag back over itself to form a cuff. This will prevent chicken juices from getting on the edges of the bag, which can interfere with the seal or provide vectors for contamination. Slide the chicken breasts into the bag, along with any aromatics, such as fresh herbs or lemon slices (if using).

Step 4

Seal the Bag Seal the bag with a vacuum sealer or, if using a zipper-lock bag, with the displacement method. To do this, slowly lower your bagged meat into a pot of water, letting the pressure of the water press air out through the top of the bag.

Step 5

Cook the Chicken Drop the bag in the water bath, making sure not to block the intake or output sections of your precision cooker. If properly sealed, the chicken should sink. Cook or 2hrs at 150 degrees. Or cook according to the timing charts above.

Step 6

Remove the Chicken From the Bag Remove the chicken from the bag, discard any aromatics (if using), and place it on a paper towel–lined plate. Pat it dry very carefully on both sides.

Step 7

Preheat a Cast Iron or Stainless Steel Skillet Heat a heavy cast iron or stainless steel skillet, coated with one tablespoon of vegetable, canola, or rice bran oil, over medium-high heat until shimmering. Because skin-on chicken has natural insulation, it's not necessary to use the super-high heat that is required for searing things like steaks or pork chops.

Step 8

Add Chicken Carefully add the chicken to the hot oil, skin side down. For best results, use a flexible slotted fish spatula. your fingers. or tongs to hold the chicken down against the corner of the pan in order to maximize contact between the chicken skin and the hot oil and metal. Tilting the pan toward the chicken to help the fat pool up under the skin can also help. Be careful, as the chicken may splatter and pop as it sears. I recommend wearing gloves and long sleeves if you are sensitive to small oil splatters. Let it continue to cook until the skin is deep brown and very crisp. This will take about two minutes total.

Step 9

Remove the Bones if necessary (I usually buy boneless)

Step 10

Carve the Chicken Cut the chicken into three or four thick slices to make it easier to eat when serving.

Step 11

Serve the Chicken Serve the chicken immediately, garnished with lemon wedges, extra-virgin olive oil, or a vinaigrette or sauce, as desired.

Step 12

Chill Chicken Drop the bagged chicken breasts into an ice bath and let them rest until completely chilled, about 10 minutes.

Step 13

Un-Bag and Remove Skin Remove the chicken breasts from the bags, discard any aromatics, and peel off the skin and discard it. Make sure to get any membranes that remain over the meat!

Step 14

Remove Bones (I usually get boneless) but.... Remove the breastbones and the wishbones from the chicken and discard or save for stock. You should be able to pull them out easily with just your fingers.

Step 15

Dice Chicken Split the chicken horizontally lengthwise, then cut it into half-inch-long strips. Cut crosswise to create half-inch dice. Use the diced chicken for your favorite chicken salad recipe (such as this Classic Chicken Salad;

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