Chicken Breasts - Sous Vide

From Nearline Storage
Revision as of 09:50, 27 November 2019 by Dlk (talk | contribs) (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....")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)

Jump to navigation Jump to search

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
Retrieved from "https://wiki.daveking.com/index.php?title=Chicken_Breasts_-_Sous_Vide&oldid=3916"