Chicken (and other poultry) is a great way to observe the benefits of utilizing sous-vide as a cooking method. Even the most experienced cook would be hard pressed to turn out a juicier, more tender product with such consistency and in large numbers when necessary. Indeed I've even seen some more timid customers ask for their chicken to be cooked more as they find it hard to believe that a cooked chicken breast can be so soft - but fear not, it really is fully cooked. Thicker cuts (fat free range birds) may need more time, but the same rules apply - check the middle, and if it's all white, it's all good. Even if you were off a bit, the fact that you used sous-vide most of the way will shine through in your product, in fact, if you are prepping for a hot dish, it's advisable to err on the under side as you will probably want to grill or sear the meat at service, and letting the secondary method finish it off will ensure that you won't overcook it in the rechaud. If you are cooking for cold sandwiches or chicken salad, then cook fully. Once you are used to the character of sous-vide chicken, you will be able to feel the meat in the bag and judge the cook as well as you can with traditional methods.
You will want to marinate or brine the chicken in advance (the first stages of my fried chicken recipe would so just fine) and you may want to add some aromatics into the bag as well. Except in the case of brining, save the salt for just before cooking - if you brined, you shouldn't need any more. Always line the breasts up in the bag in flat rows - if they are stacked up or overlapping, they won't cook evenly. Always ice down the bags right after cooking to cool as quickly as possible. If you finish the breasts off on the grill or in a pan, make sure you pat them dry to get proper caramelization and a crispy surface.
Method:
- marinate or brine the chicken breasts as you would normally (skin on or off is your choice)
- set the water bath for: 135F / 57C (if you will finish with another cooking method)
145F / 63C (if you want to cook fully)
- season if necessary, add any aromatics and seal the chicken in the vacuum bag
- cook in the bath for: 45 - 50 minutes at 135F / 57C
1 hour at 145 / 63C
- check the firmness of the meat, cook a little more if needed
- remove from hot bath and cool down completely in an ice bath
- the chicken will store well in the bag in the fridge until you are ready to use it
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| yes, sous-vide can still lead to this |
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