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19
EN
Chicken Breast Sous Vide Recipe
INGREDIENTS
• 4 boneless skin-on chicken breasts, about 2 pounds
(sometimes sold as “airline” or “frenched” breast with
the drumette attached; if so, remove the drumette and
save for stock/discard) and max. 1.5 inch thick
• Salt to taste
• 1 tablespoon butter or olive oil
• Flakey sea salt, such as Maldon or eur de sel,
tonish (optional)
SOUS VIDE COOKING RECOMMANDATION
• 140° F (60°C)
• 2 hours 25 minutes
DIRECTIONS
1. Preheat water bath to 140°F / 60°C
2. Season the chicken breasts with salt and place in a 1-gallon a freezer zip bag.
3. Vacuum seal the chicken or place it in a 1-gallon Ziploc bag using the water displacement method. Lower the
bagged chicken into your water bath and cook for 2 hours 25 minutes (or up to 5 hours).
4. Remove the bag from the water and transfer the chicken to a plate.
5. Pat the breasts thoroughly dry with a paper towel.
6. Preheat a large sauté pan over medium heat.
7. Add the 1 tablespoon of butter to the pan, swirling it until the foam has subsided. Add the chicken breasts skin
side down to the pan and cook for 2-3 minutes, until the skin is deeply browned and crisped.
8. Once the skin has browned, ip the breasts and cook for 30 seconds more before transferring it to a cutting board.
9. To serve, slice the chicken breasts against the grain and divide between four plates, sprinkle with the akey salt,
and serve with your choice of sides.
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