I typically take a bone in skin on chicken breast, sous vide for 2 hours 10 minutes at 150 degrees Fahrenheit. Sometimes I’ll take the skin off to cook separately to get it crispy enough and then I’ll just put it on top of the chicken. I take the sous vide juices, strain it, and then make sure to cook it a little. I add in shallots and white wine and make a pan sauce.
I have had sous vide chicken breast at restaurants before where it seems like they definitely kept the skin on during the cooking process, but I can’t get it crispy enough without overcooking the sous vided chicken any tips for getting it crispy enough or improving the pan sauce?
Any tips would be appreciated :)
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