Chicken Salad
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 64ºC / 147.2ºF
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Step 2
Marinade chicken in shallot vinaigrette (mustard based) salt and pepper. Place in vac bag
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Step 3
Place chicken in water bath for specified amount of time.
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Step 4
Pull all chicken discard all skin and cartilage.
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Step 5
Mix chicken with koji mayo, pickled veg and tarragon. Season to taste.
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Step 0
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