Chicken Breast

Anova Culinary

Author

Josh W

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 150F / 65.6C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 150.0ºF / 60.0ºC.
  2. SPG chicken.
  3. Bag and seal the chicken.
  4. SV for 2 hrs (unfrozen) or 3 hrs (frozen)

Finishing Steps

  1. Unbag any chicken that you're eating now, otherwise, submerge the unused ones in an ice bath and store for up to a week.