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Sous Vide Chicken Breast

Sous Vide Chicken Breast

ค่าใช้จ่าย $10, บันทึก $15

แหล่งที่มา: Recommended by CookPal

  • 180 นาที
  • 4 จำนวนจาน
  • $10

ส่วนผสม

  • Poultry

    • 🍗 4 (4 ounce) skinless, boneless chicken breast halves

  • Condiments & Spices

    • 1 tablespoon vegetable oil
    • 2 teaspoons herbes de Provence
    • 🧄 2 teaspoons garlic paste
    • 🧂 ½ teaspoon salt

  • Produce

    • 🍋 4 strips lemon zest

  • Equipment

    • 1 medium sous vide vacuum bag

ขั้นตอน

1

Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).

2

Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.

3

Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

สารอาหาร

ต่อ 1 จาน

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💡 Use fresh lemon zest for the best aroma and flavor.Ensure the vacuum bag is fully sealed to avoid water leakage.The cooked chicken can be stored in the fridge for up to 5 days or frozen for up to 2 months for easy meal prep.To give the chicken a grilled finish, quickly sear it on a hot grill after sous vide cooking.