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Meat
The Cheat Code Sous Vide Chicken Breast
Tender and juicy chicken or turkey breast cooked sous vide after a quick brine. This method keeps everything moist and foolproof.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Grab your chicken breast, trim it up, and cut it into pieces that work for you.
2
Dissolve salt in water, submerge the chicken, and let it sit in the fridge for a couple of hours.
3
Drain the brine, then pat the chicken dry with paper towels.
4
Season the chicken however you like—spices, herbs, whatever you're feeling.
5
Vacuum seal it and cook sous vide at 65°C for 1.5 hours.
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