Sous Vide Chicken Breast with Lemon and Herbs
If you've never had sous vide chicken before, you're about to be amazed by how tender and juicy it is! Feel free to play around with different aromatics. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures. I have experimented and 148 F is my personal preference for texture.
Recipe Summary
Ingredients
Directions
Cook's Notes:
There may be pink or red areas near the bone, which is perfectly fine. For further information on safe chicken temperature, you can search online for "chicken pasteurization sous vide cooking." You can leave the chicken in for longer than 2 hours. It will not overcook, as it will not go above the set water temperature. Do not go longer than 4 hours, as the meat texture and flavor starts to change at that point.
For a softer chicken texture, cook at 145 degrees F. For a firmer, stringy texture, cook at 155 degrees F.
If you don't have a vacuum sealer you may use zip-top plastic bags. To seal your bags, slowly lower the zip-top bag into the water, letting the water pressure force the air out of the bag, then seal closed.