Tag Archives: sous vide chicken

Super Juicy SousVide Fried Chicken

Serves 4 INGREDIENTS 2 boneless chicken breasts, skin on 2 chicken thighs, skin on 2 chicken legs, skin on 6 tablespoons kosher salt 1 quart water For the coating 2 eggs, well beaten 1 ounce heavy cream 1-1/2 cups flour (all-purpose or gluten-free) or a little more if needed 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion salt ¼ teaspoon paprika For frying 5 cups* lard (melted) or other high-smoke-point frying oil (*Note: You’ll need sufficient oil to be deep enough to completely submerge the chicken pieces in whatever cooking vessel you use.) DIRECTIONS Divide the … Read More

Southwestern Chicken Salad

Courtesy of Rachael Yerkes (EazyPeazyMeals) Serves 2 to 4 INGREDIENTS 2 chicken breasts (boneless and skinless) Salt and pepper to taste Fresh salad greens for plating 1 can corn, drained 1 can black beans, drained 1 tomato, diced Creamy Tomatillo Dressing (recipe follows) For the Southwestern Sauce 1 chipotle chili in adobo sauce 1 teaspoon (5 ml) minced garlic 1 tablespoon (15 ml) white wine vinegar A squeeze of fresh lime juice ½ tablespoon (7.5 ml) honey 1 tablespoon (15 ml) nonfat plain Greek yogurt or sour cream 1 teaspoon (5ml) paprika 1 teaspoon (5 ml) cumin ¼ teaspoon (1.25 … Read More

Basic Chicken Breast

Serves 2 (easily multiplies) INGREDIENTS 2 chicken breasts, skin on or boneless,skinless as you prefer 4 tablespoons (56 g) butter, divided use 1 teaspoon (5 ml) Herbes de Provence or dried basil salt and pepper to taste 1 clove garlic, peeled and sliced, for finishing (optional) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Put 2 chicken breasts into a small (quart/0.9 liter) cooking pouch. Add the butter, salt, pepper, and herbs and vacuum seal Submerge in the water oven to cook for at least 1 hour and up to 3 hours.* Melt the remaining butter in … 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

Chicken in Ancho Chile Paste

Courtesy of Steve Cylka of The Black Peppercorn Serves 3 or 4 INGREDIENTS 3 or 4 boneless skinless chicken breasts 3 dried ancho chilies 1 onion, peeled and quartered 2 garlic cloves 2 tablespoons (30 ml) oil 1 teaspoon (5 ml) salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Puree the chilies, in a food processor or blender, with the onion, garlic cloves, oil and salt, until a smooth paste forms. Rub the ancho chili paste all over the chicken breasts. Put … Read More

Chicken, Mushroom and Parmesan Cream Vol Au Vents

Courtesy of Sous Vide Supreme Culinary Specialist, SophieMakes 5 (or 6) On the 5th day of Christmas SousVide Supreme can offer you Five Golden (Pastry) Rings, buttery and filled with a creamy chicken, Parmesan and mushroom sauce. This is a simple snack to make, and a perfect winter appetizer. INGREDIENTS 1 small chicken breast or half a large one Salt and pepper, to taste 5 or 6 frozen puff pastry shells 1 tablespoon (15ml) of olive oil 1 small onion, peeled and diced 1 clove of garlic, minced 2 tablespoons (30ml) white wine ½ cup (75g) diced mushrooms ½ cup … Read More

Chocolate Chile Barbecued Chicken

Courtesy of Staff Blogger Madeline Fiore Serves 4 INGREDIENTS 4 chicken breasts, bone-in sea salt and Freshly ground black pepper to taste 1 orange, cut into 8 wedges for garnish Cilantro, for garnish Chocolate Chile BBQ Sauce   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Season the chicken with salt and pepper. Divide the chicken breasts between two large (gallon/3.8 liter) cooking pouches, two to a pouch, and vacuum seal. Submerge in the water oven and cook for at least 2 ½ hours and up to 6 hours. Preheat an oiled grill or grill pan or your broiler to … Read More

Summer BBQ Sous Vide Style

Sunshine beckons for eating al fresco and outdoor meals are a breeze to prepare when using the SousVide Supreme.   In my kitchen, the SousVide Supreme has taken over as Sous Chef, whizzing along cooking all proteins to proper temperatures, while I get to focus on more important things, like dreaming up what we are going to slather, drizzle and rub on the meat. Many of my students’ main concern is: how exactly one can decipher when a piece of meat is done?  I always explain the touch test, which can be a bit subjective.  Of course, one can always use … Read More

Sous Vide Fried Chicken

With To Die for Potatoes and Strawberry Corn Relish Courtesy of Vivian Peterson Serves 4 INGREDIENTS 8 chicken thighs, skin on 3 tablespoons (45 ml) sumac powder 3 tablespoons (45 ml) smoked black pepper 1 quart (0.9 liter) vegetable oil 2 cups (198 g) all-purpose flour 2 cups (198 g) panko bread crumbs 1 cup (180 g) Parmesan cheese 4 tablespoons (60 ml) Mediterranean herb seasoning 1 teaspoon (5 ml) kosher salt or to taste 2 teaspoons (10 ml) chili (red pepper) flakes 3 eggs Sea salt, as desired, to sprinkle on at serving   INSTRUCTIONS Fill and preheat the SousVide … Read More

Jambalaya Sous Vide

It’s Mardi Gras, so as they say in Nawlins: laissez les bon temps rouler! What better way to celebrate than with one of the signature dishes of the Louisiana bayou’s world famous cuisine: Jambalaya. Filled with chicken and seafood and Cajun flavor, it’ll taste like you worked all day. We’ll keep your secret that the SousVide Supreme did most of the work for you! Serves 4 (to multiply, make multiple pouches) INGREDIENTS For the chicken 4 ounces (115 g) chicken, diced 12 medium shrimps, peeled, deveined and chopped 1 tablespoon (15 ml) Creole seasoning 1/4 teaspoon (1.25 ml) salt (or … Read More

Tebasaki Chicken Wings Sous Vide

  Tebasaki Sauce courtesy of Chika Machida Serves 8 to 10 INGREDIENTS For the chicken wings 5 pounds (2 kg) chicken wings, split into flats and drumettes 1 tablespoon (15 ml) kosher salt 4 cups high smoke point oil, such as peanut or sesame oil for deep frying 1 tablespoon (15 ml) lightly toasted sesame seeds, for garnish For the Tebasaki Sauce 1/4 cup (60 ml) soy sauce 1/4 cup (50 g) dark brown sugar 1/4 cup (60ml) mirin 1/4 cup (60 ml) sake 1-1/2 teaspoons (7.5 ml) juice of ginger root (grate the ginger, then juice and strain out … Read More

Tandoori Chicken Sous Vide

Courtesy of Recipe Contest Winner Sam Hussain INGREDIENTS 1 (2 pound/1 kg) chicken, legs  and breast removed, skin scored For the marinade 5 or 6 tablespoons (75 to 90 ml) natural yogurt 1tablespoon (15 ml) ground panch poran spice mix 1 teaspoon (5 ml) dried methi leaves Pinch (about 1/4 teaspoon/1.25 ml) salt 1 teaspoon (5 ml) lemon juice 1 tablespoon (15 ml) Kashmiri massala 2 tablespoons (30 ml) tandoori paste 3 tablespoons (45 ml) tikka paste 1 tablespoon (15 ml) blended garlic and ginger 3 to 4 tablespoons (45 to 60 ml) vegetable oil 1 tablespoon (15 ml) garden … Read More