Yield: 2 to x Servings
Scott Nowell
Say hello to delightfully tender chicken breasts. Boneless, skinless or bone-in skin-on, both come out moist and luscious.
- 28- to 10-oz chicken breasts, boneless, skinless or bone-in skin-on
- salt & pepper
- seasoning of choice, Herbes de Provence, Italian, Poultry, Five Spice, etc.
- 1-2TBS cooking oil or clarified butter
Using sous vide circulator, bring water to 150°F/60°C in 7-quart or larger container.
Note: Do not use brined chicken.
Pat the breasts dry with paper towel. Season well with salt and pepper. It is fine to use more salt than normal. The slow cooking is well suited to absorbing the salt.
Place the chicken in a single layer in suitably sized zip-lock of vacuum seal bag(s). Gently lower bag into prepared water bath, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag.
Cook for 90 minutes.
Remove bag with tongs.
Boneless, skinless breast: Open and serve boneless, skinless breasts.
Skin-on breasts: Heat the oil or butter in a skillet until shimmering. Place breasts skin-side down and cook for 2- to 3-minutes until you reach desired brownness. Serve.
Finishing steps – stovetop:
Remove the chicken from the bag, discard any aromatics (if using) and place it on a paper towel-lined plate. Pat it dry very carefully on both sides. Place a heavy cast-iron or stainless steel skillet with one tbsp / 15 ml of vegetable, canola, or rice bran oil over medium-high heat until shimmering. Because skin-on chicken has natural insulation, it’s not necessary to use the super-high heat that is required for searing things like steaks or pork chops.
Carefully add the chicken to the hot oil, skin side down.
For best results, use a flexible slotted fish spatula or your fingers to hold the chicken down against corner of the pan in order to maximize contact between the chicken skin and the hot oil and metal. Tilting the pan towards the chicken to help the fat pool up under the skin can also help. Be careful, the chicken may splatter and pop as it sears. I recommend wearing gloves and long sleeves if you are very sensitive to small oil splatters.
Carefully lift and peek under the chicken as it cooks to gauge how quickly it is browning. Let it continue to cook until the skin is deep brown and very crisp. This will take about two minutes total.
Remove chicken from pan and let it rest until cool enough to handle, about two minutes.
As soon as the chicken is cool enough to handle, carefully remove the wishbone, which runs along the fatter end of the breast. It should pull right out (there may not be a wishbone if it was removed in-store).
Next peel the breast off of the breastbone by running your thumb in between the meat and the bone. It should come right off.
Use a sharp chef’s knife or boning knife to slice the chicken on a bias.
Cut the chicken into 3 to 4 thick slices to make it easier to eat when serving.
Serve the chicken immediately garnished with lemon wedges, extra virgin olive oil, or a vinaigrette or sauce as desired.
Safety:
While the USDA recommends 165°F (74°C) for poultry, sous vide allows for lower temperatures for longer times, which can still be safe.
Temperature and Texture:
140°F (60°C): Very soft and juicy, ideal for chicken salad when served cold.
145-150°F (63-66°C): Juicy and tender, a good balance for most applications.
150°F (66°C): Slightly stringy when served hot, but still juicy.
160°F (71°C): Traditional, juicy, firm, and slightly stringy when served hot.
Timing:
1 hour: Minimum time to ensure safety at 145-150°F.
1.5-4 hours: For softer texture, especially at 140°F.
Finishing:
You can finish the chicken in a pan with cooking oil, salt, and pepper, or a rub, or reheat in the water bath.
