How to Poach Chicken Breast Sous Vide [Video] | The Tool Shed
How to Poach Chicken Breast Sous Vide
It is easy to overcook chicken breast when using conventional methods, such as roasting, because the temperatures used are high and often fluctuate. The result is chicken that is tough and dry. Cooking chicken breast sous vide eliminates the danger of overcooking because this method keeps temperatures low and constant, guaranteeing that the chicken will always reach but never exceed the optimum temperature of 64⁰C. This method can be used to prepare chicken breasts in advance: as soon as the chicken has finished cooking in the water bath, cool rapidly in iced water and store in the fridge for up to three days.
- Preheat the water bath to a temperature of 64⁰C.
- Seal the chicken breast in a vacuum bag with a little seasoning.
- Place the bag in the water bath and leave to cook for 60 minutes.
- Take the breast out of the bag and pat dry using kitchen paper.
- Place a little oil in a frying pan over a medium heat.
- When the oil is hot, add the chicken and cook until the skin becomes crisp.
- Remove the chicken from the pan and serve.
To increase the richness of the meat, add a little olive oil or butter to the vacuum bag. If you fancy a really luxurious result, use truffle oil. Alternatively, you could place a few slices of truffle beneath the skin of the chicken.
You could also experiment adding different herbs and spices to the bag to flavour the chicken. Thyme, tarragon and rosemary all go well with chicken or, if preparing an Indian-inspired meal, you might want to rub the meat with cumin and coriander. When adding herbs, spices and seasoning, you will not need to use as much as you would when using conventional cooking techniques because cooking sous vide locks in more flavour.
Try using sous-vide chicken breast in Graham Campbell’s Chargrilled chilli chicken breast with Jersey Royals and romesco cakes, an easy main perfect for a lunch or light dinner, or Colin McGurran’s Chicken fajita kebabs, a great recipe for a summer barbeque. This cooking method could also be used to make Andy Waters’ Asian-inspired Soy chicken with shiitake mushrooms and lightly pickled vegetables.
Recipe courtesy of www.greatbritishchefs.com