Chicken Pasteurization Chart Recipes

SOUS VIDE CHICKEN THIGHS

Sous Vide Chicken Thighs image

Using the sous vide method to make chicken not only makes it extremely juicy, it'll be the most tender chicken you've ever had! Keeping the skin on ensures you won't overcook the chicken when you sear it in the pan. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h52m

Yield 6

Number Of Ingredients 6

Ingredients

½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
6 (8 ounce) bone-in chicken thighs with skin
1 tablespoon olive oil

Steps:

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees Fahrenheit (71 degrees Celsius) according to manufacturer's directions.
Combine salt, pepper, garlic powder, and paprika together in a small bowl and set aside.
Place chicken thighs, skin side down, on a cutting board and carefully remove bone and any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Tuck in sides of chicken thighs back into original thigh shape. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
Place bags into the water and set timer for 1 1/2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels.
Heat olive oil in a skillet over high heat and sear chicken, skin side down, until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes before serving.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 0.4 g, Cholesterol 128.2 mg, Fat 24.8 g, Fiber 0.1 g, Protein 35.6 g, SaturatedFat 6.6 g, Sodium 302.4 mg, Sugar 0.1 g

BEST SIMPLE SOUS VIDE CHICKEN BREAST MASTER RECIPE

Best Simple Sous Vide Chicken Breast Master Recipe image

In my opinion, this is the best simple sous vide chicken breast recipe. It highlights the tenderness of using the sous vide process and is very easy to use as the basis of many of your traditional chicken meals. It also allows you to find the optimal temperature for your own preferences.

Provided by Jason Logsdon

Categories Main Course

Time 3h

Yield 4

Number Of Ingredients 3

Ingredients

2 pounds chicken breast
1 to 2 teaspoons salt
1/2 to 1 teaspoons spice rub or herbs (optional)

Steps:

Preheat the sous vide machine to 141ºF (60.6ºC) for my ideal texture or up to 150°F (65.6°C) for a more well done version.
Lightly salt the chicken breast then coat with the spices.
Place the chicken breast in a sous vide bag and then seal.
Cook the chicken breast until pasteurized. That depends on the thickness and temperature but is usually one and a half to 3 hours for a 1" to 2" thick piece.
Once fully cooked, take the sous vide bag out of the water bath and remove the meat from the bag. Pat it dry with a paper towel or dish cloth.
Sear the breast quickly to add a flavorful crust. Either a heavy pan over high heat, a grill turned to high, or a sous vide blow torch all work well.
Plate the meat like you would a traditionally cooked version.

Nutrition Facts : Calories 396 Calories calories

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