Bone In Chicken Breast

Normally the driest cut of the bird, not anymore if you follow this recipe.

Author

Bob Tatro

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 165F / 73.9C

Ingredients

• 3 bone in split chicken breasts, rinsed and patted dry with paper towels
• 6 cloves of garlic trimmed and sliced thin (2 per bag)
• 1 sprig of fresh rosemary (preferred) or 1/2 teaspoon dry per bag
• 2-3 tablespoons of Extra Virgin Olive Oil per bag
• Salt and pepper to taste
• 1 tablespoon salted butter per bag

Directions

1. Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
2. Add split breasts and ingredients to each vacuum bag and seal or follow instructions for zip lock bags.
3. Sous Vide chicken per time and temperature provided, remove from water bath and set aside while you prep your desired side dishes.

1. Remove split breasts from Sous Vide bath, place on broiler safe pan and re-season skin with salt, pepper and juice from the Sous Vide bags.
2. Place under broiler on top or middle rack based on your preference until skin is crispy.
3. Allow the split breasts to rest for 5 -7 minutes while you finish your sides.