Chicken out of the SousVide and Browned in the Pan

I usually pound chicken breast, then salt and pepper them on both sides, dust them lightly with an unusual healthy flour and then pan fry them in a regular fry pan with non-stick oil. They come out with a nice crust and are very tasty, flavorful and moist.

I had my SousVide all fired up so I thought I’d cook off four already slightly pounded out chicken breast four different ways. This is another way to make perfect chicken breast and you can easily infuse them with flavors.

For boneless chicken breast you need to set the SousVide at 146 degrees F or 63.5 degrees C and leave the chicken in the water bath between two and four hours. I would make three hours  as your target if your doing one or two pouches and if your doing more I’d go to the four hours.

You need to add frozen fat of some kind. That can be butter, olive oil or animal fat. Some sealing machines do have a setting for liquids but all sealers can seal with frozen fat. You also need to add things like garlic, onion, celery, carrot, salt, pepper and herbs to make the chicken taste good.

I made up four bags of chicken breast four different ways.

Basic with a few extras- About 1/4 sweet onion, a couple slices of orange, 2 small pieces of apple, 1/2 celery rib cut up, 2 smashed garlic cloves,  a small carrot cut in sticks, 1 sprig thyme, small handful of basil, about two Tablespoons of frozen fat (olive oil, chicken fat or garlic confit) , About a teaspoon sea salt and about 1/2 teaspoon cracked pepper

The variations below are similar to the basic recipe just a few ingredients that are different.

Lemon Garlic Dill – onion, celery, carrot, apple, orange, lemon, dill, frozen garlic confit, salt and         pepper – This one came out Forking Amazing and was my favorite!

Mexican Inspired – cilantro, onion, orange, poblano pepper, garlic, carrot, celery, frozen chicken fat, ground achiote, chili powder, cumin, salt and pepper

Asian Inspired- 2 lime leaves, cilantro, Thai basil, lemon grass, fresh ginger in slices, garlic, orange, apple, carrot, celery, onion, Szechuan peppercorns, frozen chicken fat, salt and pepper

Your finished chicken can be served right away and you can easily brown it in a sauce pan on medium high heat with some either canola oil or a mixture of butter and canola or vegetable oil. Many people like grape seed oil but I never use it because anything grape is harmful to dogs and if you know me then you know that I share some chicken with my dogs. It only takes a minute or a little more time to brown the chicken in a pan.

All the chicken came out great it was all soft, moist and flavorful. However the chicken made with garlic confit was super amazing not sure why. All the flavors were far more intense with a little pop. I will have to experiment using the SousVide with frozen garlic confit more.

To make garlic confit put a bunch of garlic cloves in a baking dish or baking sheet. Sprinkle generously with extra virgin olive oil. Cover. Put in a 350 degree F oven for about an hour or until cloves are soft and tender and whip. I keep some in the refrigerator and freeze the rest in very small salad dressing containers. The garlic confit is also excellent for using in dressings and any sauce you prepare that you don’t cook because you will never have a too strong garlic taste.

That’s a little bit of Using the SousVide with Boneless, Skinless Chicken Breast.

Yum yum delish and that’s The Forking Truth