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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Revision as of 09:50, 27 November 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