Sous Vide Chicken Breasts with Lemon, Garlic and Rosemary
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Ingredients for 4
1 cup water
2 tablespoons plus 1/2 teaspoon kosher salt
1 tablespoon granulated sugar
1 pound boneless, skinless chicken breasts
2 cloves garlic, minced
1 lemon, thinly sliced
Freshly ground black pepper
3 or 4 large springs fresh rosemary, leaves stripped
1 tablespoon extra virgin olive oil
Combine water, 2 tablespoons salt, and sugar in a large bowl. Whisk until sugar and salt are dissolved. Add the chicken, cover, and refrigerate for 45 minutes.
Meanwhile, set the Anova Sous Vide Precision Cooker to 146ºF (63.5ºC).
Drain and rinse the chicken breasts. Pat dry with paper towels.
Mash the garlic with remaining 1/2 teaspoon salt to make a paste. Spread paste over chicken breasts and top with lemon slices. Season with pepper.
Place the chicken in a large zipper lock bag with the rosemary and olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.
About 10 minutes before the chicken is finished, heat grill to high. Make sure grill grates are clean.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag. Carefully place lemon slices on the grill, followed by the chicken. Grill lemon and chicken until well-browned on both sides, 3 to 5 minutes.
Serve chicken with lemon slices.