Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: hikerman on February 16, 2015, 08:47:45 PM

Title: SV Whole Boneless Chicken Breast
Post by: hikerman on February 16, 2015, 08:47:45 PM

I cut up a whole chicken awhile back and used half of it. The other half is this 2lb 4 oz breast that I left whole but deboned, before adding a few pinches of hickory smoked sea salt, and a bit of WOW. It was vac bagged and froze until today. Tossed the frozen breast into 146F bath for 5 hours. After which it got dried, evooed up, and a bit more WOW and under the broiler for a spell. Meanwhile I made a creamy gravy using the juices, S&P, buttermilk and corn starch. My dearest made garlic parmesan mashed red potatoes and asparagus with a garlic vinaigrette.  It was all very good and the chicken breast was so moist and tender! A nice President's day meal!

[attachments deleted after 6 months]

Title: SV Whole Boneless Chicken Breast
Post by: Pappymn on February 16, 2015, 09:13:57 PM

I like the looks of that!

Title: Re: SV Whole Boneless Chicken Breast
Post by: muebe on February 16, 2015, 09:47:15 PM

Looks fantastic Gene!

Title: Re: SV Whole Boneless Chicken Breast
Post by: drholly on February 16, 2015, 11:04:51 PM

ohhhhh boy that looks good!

Title: Re: SV Whole Boneless Chicken Breast
Post by: Las Vegan Cajun on February 16, 2015, 11:40:23 PM

Looking good, gotta love that sous vide.  ;)

Title: Re: SV Whole Boneless Chicken Breast
Post by: sliding_billy on February 17, 2015, 01:33:21 AM

Nice looking cook.

Title: Re: SV Whole Boneless Chicken Breast
Post by: sparky on February 17, 2015, 02:08:08 AM

Quote from: Pappymn on February 16, 2015, 09:13:57 PM

I like the looks of that!

me too. 

Title: Re: SV Whole Boneless Chicken Breast
Post by: Willy on February 17, 2015, 09:51:00 AM

X3 great looking plate