Chicken Salad

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Shop Sous Vide Accessories

Precision® Cooker Accessories

Experience next-level sous vide cooking.


Ingredients for 1

  • 1/2 cup pickled celery bruniose

  • 1-2 cup pickled carrot Bruniose

  • 1 cup koji mayo

  • 2 whole chickens quartered

  • Shallot vinaigrette

  • Salt

  • White pepper

  • 2 tbs chopped tarragon

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 64ºC / 147.2ºF

  • Step 2

    Marinade chicken in shallot vinaigrette (mustard based) salt and pepper. Place in vac bag

  • Step 3

    Place chicken in water bath for specified amount of time.

  • Step 4

    Pull all chicken discard all skin and cartilage.

  • Step 5

    Mix chicken with koji mayo, pickled veg and tarragon. Season to taste.

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    • Step 0

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147.2 F / 64 C Recipe Temp
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