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Collection: PHS Line
Recipe By: Roberto Pedrini
Sous Vide Airline Chicken Breast PHS
Ingredients
- 2ea. Airline Chicken Breast
- 2T. Seka Olive Oil
- 8EA. Roasted Garlic Cloves
- 4EA. Fresh Thyme Sprigs
- 1t. Salt
- 1/2t. Black Pepper
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Directions
- Lay Chicken breast flat skin side up on a cutting board, stretch skin over the flesh to make sure it is covered completely. Flip chicken over and season with S&P. Place chicken in vacuum seal bag skin side down, on top of flesh side place 1Tbsp Olive oil, 4 Garlic gloves, and 2 thyme sprigs on each breast. Keep chicken flat in vacuum seal bag.
- Set up water bath with sous vide machine in appropriate container (see chef) and set to 166 degrees. Once water reaches temp fully submerge vacuum sealed bags of chicken and cover using perforated hotel pan to keep bags down. Cover water bath container with plastic wrap to keep heat in sous vide chicken for 1 hour and 20 minutes. Once chicken is done remove from water bath, place on sheet tray and cool in walk-in. Once completely chilled the bags can be frozen if needed.
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