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DIRECTIONS: (Temperature: 165ºF Time: 1 hour)
Liberally sprinkle kosher salt and black pepper on chicken breasts. Place
chicken breasts in Sous Vide Bag and add thyme and butter. Remove air
using the Vacuum Pump. Let cook one hour.
Preheat Broiler on high. Remove chicken breasts from Sous Vide, remove
thyme and pat skin very dry. Place on Roasting Rack on Sheet Tray and broil
Transfer leftover chicken jus from Sous Vide Bag into Small Skillet over
medium heat. Add lemon halves, cut side down, and cook one minute.
Remove and serve jus and lemons with chicken breasts, if desired.
2 chicken breasts, skin on
kosher salt
ground black pepper
4 sprigs thyme
1 tbsp unsalted butter
1 lemon, halved (optional)
INGREDIENTS:
perfect roast
CHICKEN
breast
30
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