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Dr. Terry Simpson shows you how to cook basic Sous Vide chicken
After years of eating thousands of pounds of chicken made every way from buttermilk fried in the South – to baked in the North; from chicken made by great Italian chefs, great deli chefs, and Native Americans, someone came up with Sous Vide cooking. This is chicken at its finest.
Here’s how we prepare Chicken Sous Vide…Start with some great chicken. By great chicken, I mean chicken that actually walks for part of its life – that pecks, that isn’t raised in a cage.
Here is what you need:
- Vacuum sealing device
- Plastic wrap and plastic bags
- A Sous Vide Water oven
- Chicken breast, de-boned and butterflied
- Salt, pepper, thyme, sage, and duck fat
Here is what you need to do:
- Roll up the fresh sage and thyme in a plastic wrap like you are rolling a cigarette. Cut into one inch rolls. Put one inch in each bag.
- Put one tablespoon of duck fat in the bottom of the bag
- Season the chicken with salt and pepper and place in the bag
- Seal the bag and place in the water oven for 40 minutes at 147 degrees Fahrenheit
- After 40 minutes – heat a frying pan until hot- add some vegetable oil
- Remove the chicken from the bag and place in the fry pan for 90 seconds a side
This is the basic chicken breast that will serve for all recipes. Sous Vide chicken is the most juicy and succulent chicken you will ever have. Once you try Sous Vide, you’ll never want to prepare chicken any other way.
