Ingredients
1 (12 ounce) boneless chicken breasts, skin on
kosher salt
prepared water, bath
canola oil, for searing
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Insulated container for efficient sous vide cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Steam + convection — bread with perfect crust, sous vide, reheating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Insulated container for efficient sous vide cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Steam + convection — bread with perfect crust, sous vide, reheating
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Preheat (see description) and prepare a 165 degree F water bath. For best results leave as much skin on the chicken as possible, but trim any extra fat; season all sides with a small pinch of salt. Allow the chicken to come to room temperature before sealing in the plastic. To effectively encase in plastic wrap, you should use several layers and fold over the edges to give you something to grip because you will need to put pressure on the wrap to eliminate any air pockets to get a good seal. Once in the plastic, shape the chicken into a cylinder, then tie off the ends. Cook in the water bath for 45 minutes, maintaining a temperature of 165 degrees F. Remove the chicken from the water and insert a probe thermometer to ensure the chicken has reached a temperature of 165 degrees F (if it is not done, return it to the water, hole and all, until it is). Once done, let chicken rest 10 minutes; cut one end of the plastic and slide chicken out. Remove excess moisture with paper towels. Heat a pan with a film of canola oil and sear to crisp the skin; slice and serve.