Tag Archives: chicken

Asian Inspired Chicken Breasts

Courtesy of TopChef Master Chef Richard Blais Serves 4 INGREDIENTS 4 chicken breasts, skinless and trimmed 2 quarts (1.8 liters) water 4 teaspoons (20 ml) salt 2 teaspoons (10 ml) sugar 1 tablespoon (30 ml) poultry seasoning 3 tablespoons (45 ml) butter 1 teaspoon (5 ml) lemon zest 1 teaspoon (5 ml) sliced red Thai chili 1 teaspoon (5 ml) garlic powder white pepper to taste 1 tablespoon high-smoke point vegetable oil (for searing) DIRECTIONS 1. Preheat SousVide Supreme to 143F/62C In a large zip closure bag or bowl, combine the water, salt, sugar, and poultry seasoning. Add chicken breasts … Read More

Sous Vide Chicken Kiev

With the Olympics just around the corner, it got me thinking about famous Russian dishes. Chicken Kiev was one of my favorite dishes when I was growing up. Crispy coated chicken with a garlic herb butter oozing from the center, it was always a treat, and a dish that took my mother a lot of time and effort to prepare. One of the main issues with chicken Kiev is ensuring the chicken is fully cooked. This is often difficult to decide as if you cut into the meat to check if it’s done you risk losing that precious butter sauce. … Read More

How to Spatchcock (or Butterfly) a Bird for Sous Vide Cooking

Ever tried to cook a whole chicken or game bird sous vide only to have the vacuum pouch bob like a cork in the water bath? Whole chickens, ducks, or game hens will float, because without a chamber vacuum sealer, it’s not possible to completely evacuate the air in the cavity. The residual air makes it impossible to successfully submerge the bird in the water oven and that can lead to uneven cooking of the meat. Here’s a tip to achieve even cooking and easy vacuum sealing of whole poultry: flatten the birds using a technique called spatchcocking. Here are … Read More