Sous Vide Essentials Lemon Chicken Recipes
SOUS VIDE CHICKEN BREAST WITH LEMON AND HERBS
If you've never had sous vide chicken before, you're about to be amazed by how tender and juicy it is! Feel free to play around with different aromatics. 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. I have experimented and 148 F is my personal preference for texture.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h22m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with water and place a sous vide cooker into the water. Set temperature to 148 degrees F according to manufacturer's directions.
- Season chicken breast liberally with salt and pepper on both sides. Set garlic slices, thyme, and lemon on top of chicken skin. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
- Place bags into the water and set timer for 2 hours. When timer is up, remove chicken from bag. Remove garlic, thyme, and lemon slices and pat chicken dry with paper towels.
- Heat olive oil in a skillet over medium-high heat and cook 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. Flip chicken over and remove the bones. Slice chicken and serve immediately.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 2.7 g, Cholesterol 161.5 mg, Fat 13.6 g, Fiber 0.9 g, Protein 59.4 g, SaturatedFat 2.9 g, Sodium 219.3 mg
SOUS VIDE CHICKEN BREAST
Cook chicken sous vide before using in any grilled chicken recipe.
Provided by YOLANDA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h10m
Yield 4
Number Of Ingredients 7
Steps:
- Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
- Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
- Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 0.3 g, Cholesterol 58.5 mg, Fat 5.7 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 1.2 g, Sodium 423.9 mg, Sugar 0.1 g
SOUS VIDE LEMON-BUTTER SHRIMP
These tender and juicy shrimp are infused with the wonderful flavors of thyme, lemon, and Creole seasoning. They are so easy to make, they practically cook themselves! You never have to eat chewy, rubbery shrimp again when using the sous vide method.
Provided by France C
Categories Seafood Shellfish Shrimp
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
- Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
- Place bag into the water and set timer for 30 minutes.
- Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 6 g, Cholesterol 202.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 19.9 g, SaturatedFat 7.5 g, Sodium 340.3 mg, Sugar 0.2 g
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