Poultry is only plump and juicy if it never exceeds 140 to 150 degrees F, the temperature at which the muscle fibers shrink (lengthwise) and squeeze out the natural juices, writes Douglas Baldwin. Traditional cooking methods make poultry safe by cooking the coldest part to 165 or above. Poultry can also be made safe at lower temperatures, it just takes longer. From “Sous Vide for the Home Cook,” by Douglas Baldwin, serves 4.
Equipment
Vacuum sealing machine
Food-grade heat-stable plastic pouches
Temperature-controlled water bath (such as the SousVide Supreme, or see for
a detailed do-it-yourself discussion)
Ingredients
4 6-ounce boneless chicken breasts (thawed or frozen)
High smoke-point oil, such as grapeseed, peanut or vegetable
Salt and black pepper to taste
Directions
If you like crispy skin, remove it before vacuum-sealing. Spread skin on a parchment-lined baking sheet. Cover with parchment and another baking sheet. Bake at 350 degrees for 20-30 minutes, until skin is deep golden-brown. Remove from oven and transfer to a wire rack to cool.
Preheat the water bath to 140 degrees. Vacuum-seal each chicken breast in a separate pouch. Because pulling a strong vacuum on a thawed chicken breast can make it taste dry, press the “stop and seal” button when you see the edges of the breast starting to be squeezed by the pouch.
Put the sealed pouches into the preheated water bath and cook the chicken for at least 2 hours (or 3 from frozen). Remove chicken breasts from their pouches, and pat them dry with paper towels. Pull the skin off the breast, if present, and discard.
To freeze: Put the sealed pouches into an ice-water bath that is at least half ice for about 30 minutes. Dry off pouches and put them in the freezer. They will keep for up to a year. To reheat, place in a preheated 140-degree water bath for about 45 minutes.
To prepare: Pour just enough oil into a heavy skillet to cover the bottom. Heat the oil over high heat, watching carefully, until it just begins to smoke. Sear only one side of the breast until golden brown, about 15-25 seconds. Work in batches, if necessary, to avoid overcrowding the pan.
Remove the chicken from the pan and blot with a paper towel to remove excess oil. Season with salt and pepper. Serve immediately.
