Difference between revisions of "Chicken Breasts - Sous Vide"
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(Created page with "===Ingredients=== Bone-in, skin-on chicken breasts, fresh or fozen ===Directions=== *Trim sharp edges of bone from each breast so that they don't puncture the cooking bags....") |
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*:add 1 hour to cooking time if breasts are frozen | *:add 1 hour to cooking time if breasts are frozen | ||
*If desired, brown skin in oil over medium heat | *If desired, brown skin in oil over medium heat | ||
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Latest revision as of 13:21, 31 December 2019
Ingredients
Bone-in, skin-on chicken breasts, fresh or fozen
Directions
- Trim sharp edges of bone from each breast so that they don't puncture the cooking bags. Seal breasts in individual cooking bags.
- Cooking temperatures and times:
- 140°F for 1½ - 4 hours
- 150°F for 1 - 4 hours
- add 1 hour to cooking time if breasts are frozen
- If desired, brown skin in oil over medium heat
