+
0 (0)

Mains

Sous-vide chicken breast

Sous-vide chicken breast
Anne Cusack / Los Angeles Times

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it's been out of reach of most home cooks. But if ... Read more

Total time: About 1 hour | Makes 1 chicken breast
  • 1 (12-ounce) boneless chicken breast, skin on, at room temperature
  • Salt
  • Prepared water bath
  • Canola oil, for searing

Step 1Ask your butcher to leave as much skin on the breast as possible. Trim any extra fat from the breast, keeping the tenderloin attached. Season by raining a small pinch of salt over both sides of the breast and under the tenderloin.

Step 2Set up for rolling in plastic as explained below at left. Place the breast skin-side down -- the skin should be on the outside of the rolled cylinder -- and carefully roll into a tight cylinder about 2 inches in diameter. Cook for 45 minutes in a water bath at 165 degrees.

Step 3Remove the chicken from the water. Insert your probe thermometer into the center of the rolled chicken to verify that it has reached an internal temperature of 165 degrees. Despite the hole that the thermometer makes in the plastic, if the chicken is not fully cooked, you will be fine returning it to the water to cook to the proper temperature.

Step 4When done, remove the chicken from the water bath and allow it to rest for 10 minutes. Carefully cut one end of the rolled plastic and slide the chicken breast out. Use paper towels to remove any excess moisture from the skin. In a pan with just a film of canola oil quickly sear the breast to crisp the skin. Slice and serve.

Note: Chicken breast, so often overcooked and dry, is a wonderful ingredient for this sort of precision cooking. Here the breast is presented plain, but in the restaurant we frequently remove the tenderloin and roll a mousse or other stuffing into the center of the breast.

HAVE YOU TRIED


Watermelon curry
Watermelon curry

Pork chile verde
Pork chile verde

Manchego cheese canapes with olives and peppers
Manchego cheese canapes with olives and peppers

Chipotle- and orange-glazed ham
Chipotle- and orange-glazed ham

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Sizzling shrimp with garlic and hot pepper
Pecan-crusted spareribs with Kentucky bourbon barbecue sauce
Soupe a l'oignon gratinee
Banh xeo (sizzling crepes)