Ingredients
For the Chicken Breast
Oil for searing (grapeseed oil or any high-heat oil)
Chicken breasts (skin-on, tenders removed optional)
Salt (under the skin, over the skin, and on the flesh)
For the Almond Cream Sauce
- Heavy cream
- Almond butter (smooth, unsweetened – from bulk aisle)
- Salsa verde (or alternative: parsley/cilantro, lemon juice, lemon zest, garlic, olive oil, salt)
Easy home made Sous-Vide Chicken Breast with Crispy Skin
today we’re continuing a Soviet series with a chicken breast this is not the nimac chicken breast you see in sous-vide recipe booklets not only at these breasts tender and juicy but they have the most beautifully crispy skin how do you get this level of browning without ruining the perfect to the doneness that’s the questionable answer in this video we’ll also make a five-minute almond cream sauce to answer life’s persistent question of how to jazz up chicken breasts without quitting and much work if you recall not so long ago I made the video on chicken breasts that required nothing more than a skillet and a thermometer and I promised you that they were as good as sous-vide if that’s the case why bother with sous-vide that’s because it is
less error-prone without sous-vide you need to pay attention to each chicken breast in case they are of slightly different size you have to insert the thermometer correctly to find the minimum temperature and do that several times until you finally catch the right doneness an experienced home cook without distractions will find it easy peasy but a tired parent with a screaming kid might not well so lead to the rescue and the whole process becomes much more forgiving and reliable let’s set our immersion circulator to 141 Fahrenheit and get started this skin is crucial to this dish it will protect our breasts from drying out during the finals here under the skin in the thickest part of the breast is hiding a rubbery chunk of fat if you want them and crispy skin I suggest you remove it I ripped out the little pieces
Easy home made Sous-Vide Chicken Breast with Crispy Skin
called tenders to get a more uniform look for the picture but if you don’t care about people clicking on your food no need to do that let’s solve the chicken under the skin over the skin and on the flesh side I’ll cook the tender stew and use them for a chicken salad put the chicken into a freezer ziploc bag I like to do it vertically so that the breasts don’t tumble on top of each other when I lower them into the water bath keep the bag wide open and lower it into the water bath let the water push all the air for you and Zack check that the skin is nice and flat if it falls or gets mangled this is the time to fix it cook at 141 Fahrenheit for one hour then dump the hot water and fill the container with cold water put the chicken on the bottom and press down with some weight I use an empty dish and let the weight of the water do the job for me this will make the skin nice and flat which will help
us with this year if your tap water isn’t very cold add some ice cubes cool for 20 minutes get the chicken out of the water bath and if you aren’t planning to use it within 24 hours store it in the fridge in the back if you want to use it within 24 hours place on a paper towel-lined plate and drive very well the chicken is now ready this year but could we put in the fridge for up to a day this will help the skin get extra dry and produce amazing
Easy home made Sous-Vide Chicken Breast with Crispy Skin
crispness to see the chicken set a skillet of a high heat if possible a stainless steel one and enough oil to cover the bottom with a thin film I’m using grapeseed oil but any high heat oil will work when the oil shimmers and as close to the smoke point but not quite add the chicken breast skin side down yes they are cold that’s intentional cover the pan and reduce the heat to medium-low on an electric stove have another burner preheated to medium-low and move the pan don’t be surprised if the sizzle stays very loud for a few minutes I am counting on your pan to retain enough heat to brown the chicken the purpose of the lid is to help the meat warm up and to protect your stove from splatter cook for 6 minutes without opening then
touch the top of the chicken breasts if they feel hot you are done the skin should be beautifully Brown if not make a note to adjust the heat next time turn off the burner flip the chicken over for 30 seconds and get them out of the pan let the chicken rest for 5 minutes this timing works great for smaller breasts about 250 grams each for bigger breasts you might want to cook them a few minutes longer and to test the thickest part with a thermometer but unlike normal cooking methods there is a huge range of temperatures that is absolutely fine basically anything from 100 230 Fahrenheit will work the reason for that is that your chicken already has perfect texture thanks to that water bath part okay so all you’re trying to do now is get it pleasantly warm for eating to make the sauce pour off the fat add the glug of heavy cream and the dollop of course almond butter I get mine in the bulk aisle of
Easy home made Sous-Vide Chicken Breast with Crispy Skin
Whole Foods normally I’d add some chopped herbs and a squirt of lemon but I had a bit of salsa verde that needed using up so instead of herbs and lemon I used a spoonful of this herb Esau’s salsa verde is similar to pesto he dumped a bunch of parsley into the food processor though ninh – cilantro work well to add some lemon zest lemon juice a little girl a consult and a lot of olive oil and puree don’t forget to taste your sauce for salt and acidity and they just mine needed a pinch we have the sauce we have the chicken all we need is some vegetable and we’ll have a meal my two
minutes vegetable this time is kale the video for it is below if I didn’t just show you that the weekday part of this meal only takes 15 minutes would you believe me yes you have to wash and dry the kale over the weekend trim the chicken and cook it sous-vide but that takes roughly 20 minutes and if you’re not comfortable trimming the fat from the chicken breast the don’t it will still be good that’s the beauty of this kind of technique it helps you get started in the kitchen and as you gain more skills you can go from good to great the links for kale and all the seeded basics I in the description below this video was brought to you by viewers like you if you liked it click
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