This is a standard larder item that I always have knocking around. Chicken breast pieces, lightly seasoned and gently cooked so that I can create whatever sauces I like and throw in some chicken for the protein hit. So simply chop the chicken up, season it, bag it, cook for 48 mins @ 68c. I've seen that you can cook chicken at much lower temps, but I'm using the cheapest, frozen stuff that Sainsburys offers. The only thing I insist on is that it's British. Mind you, this probably means it's been processed in Britain, and it's probably some dirty Polish muck! Still, it tastes ok.
I did loads of bags so I tried spicing one of them with Bay seasoning. I don't think I'll do this again, the seasoning overpowered the meat and tasted a bit raw.
The chicken was transformed by the sous vide as far as texture goes. Traditional methods are very tricky. Even gentle cooking produces quite a dry stringy texture from the chicken. Also you get the leaching of the brine into the sauce or water or pan. The other bonus is that the bags will keep it fresh in the fridge for around 5 days, so nearly doubling the recommended usual time. I'll stick the rest in the freezer.
I did loads of bags so I tried spicing one of them with Bay seasoning. I don't think I'll do this again, the seasoning overpowered the meat and tasted a bit raw.
The chicken was transformed by the sous vide as far as texture goes. Traditional methods are very tricky. Even gentle cooking produces quite a dry stringy texture from the chicken. Also you get the leaching of the brine into the sauce or water or pan. The other bonus is that the bags will keep it fresh in the fridge for around 5 days, so nearly doubling the recommended usual time. I'll stick the rest in the freezer.
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