Perfect Roast Chicken Breast
Chef Series Digital Sous Vide Bath
$199.99
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Ingredients
2 chicken breasts, skin on
Kosher salt
Ground black pepper
4 sprigs thyme
1 tablespoon unsalted butter
1 lemon, halved (optional)
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Instructions
Liberally season the chicken breasts with kosher salt and ground black pepper. Place in Vacuum Bag with thyme and butter. Remove the air using the Vacuum Pump, then transfer to Sous Vide Bath set to 165°F and cook for 1 hour.
Preheat the broiler on high. Remove the chicken from Vacuum Bag, discard thyme, and pat the skin very dry. Place on a roasting rack or sheet tray and broil until the skin is browned and crisp, about 5 minutes.
Transfer the leftover chicken jus from the Vacuum Bag into a small skillet over medium heat. Add the lemon halves, cut side down, and cook for 1 minute.
Remove and serve the im-peck-able chicken breasts with the pan jus and lemons, if desired.
