Master Recipe: Sous Vide Chicken Breasts
Ingredients
- 4 skinless, boneless chicken breasts
- Kosher salt
- fresh black pepper
- olive oil extra virgin
Equipment
- 1 Sous Vide Circulator
- 1 Water Bath Container
- Vacuum Sealer & Bags or Ziplock Bags
Instructions
- Preheat sous vide water bath to 149 degrees F.
- Season chicken breasts with salt, and vacuum seal (or use the water displacement method in food grade ziplock bag.
- Place bags in water bath and cook for a minimum of one hour and up totwo hours. If not using right away, coolin an ice bath and store in the refrigerator or freezer for later use.
Notes
This is our favorite time and temperature for sous vide chicken breasts.
