We’re just one day away the end of the series: it’s day 9 of 10 Days of Sous Vide! In our last post we shared a sous vide hollandaise recipe and explained why you’d want to do sauces via sous vide. As I promised in that post, today we’re sharing sous vide chicken breast. Chicken breast sous vide is a dish that you either love or you hate. Keep reading if you want to know where I stand.I should start with a disclaimer: I don’t like chicken breast unless it’s fried and in either nugget or strip form. I especially don’t care for skinless, boneless chicken breast. However, in my household I am in the minority on this issue. The fiancé likes chicken breast. The black cat likes chicken breast. They both need it be sans skin and bones. In fact, we usually count down the seconds after I serve a hot dish with this star ingredient until we hear her running down the hallway, mewing like we haven’t fed her in weeks. Spoiler alert: she’s already ate two full meals by dinner time. It stands without saying that sous vide chicken breast didn’t stand a chance with me.
Sous Vide Chicken Breast (or…poached chicken)
So, do I need to tell you that I didn’t like it? I certainly don’t hate it, but I do wonder what its appeal is when chicken thighs are so much juicier and more flavorful. According to a couple of friends, one appeal is that chicken breasts are lower in calories and fat than their darker counterparts. Furthermore, the fiancé thinks I’m nuts for not liking it–he loves it! The sous vide chicken breast recipe I will share here is similar in texture to poached chicken. In fact, the seasoning I use comes from a recipe by The Kitchn for poached chicken.
In this post, we (somewhat reluctantly) shared our opinion on sous vide chicken breast. Stay tuned for our next post, the last post of the series. We’re finishing things off on a sweet note with sous vide crème brûlée.
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