Recipe

Chicken breast

Chicken is one of the most widely used meats. It is often considered dry and bland, but with Sous-Vide we can change that.

Basic recipe

In traditional preparation, poultry meat is prepared well done (70°C to 80°C) for safety reasons. With Sous-Vide, they can also be prepared medium overcooked (60 °C) and they will also be safely pasteurized if given a long enough time. During preparation, we remove the skin and bones. Season with black pepper and salt, or other herbs to taste. Vacuum-wrap and place in the Sous-Vide container. We prepare at 60 °C for about 2 hours. After removing from the bags, the meat can be fried on the outside for a few seconds.

In tomato sauce

An excellent way to flavour chicken breast is a Sous-Vide preparation directly in tomato sauce. Let's prepare a simple tomato sauce for pasta:
Throw the tomatoes into boiling water, after about a minute take them out, peel them and cut them into small cubes. We will prepare the chopped garlic and fry it in olive oil. Add tomatoes and fry. We will water white wine (Rizling Vlašský worked for me) and let it boil until the sauce thickens. Season with salt and black pepper and don't skimp parsley. Put the sauce prepared in this way together with the chicken breasts into vacuum bags and seal. Place in a water bath. After cooking, serve together with the sauce without further preparation.