Chicken Breasts - Sous Vide

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Bone-in, skin-on chicken breasts, fresh or fozen


  • 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