Sous Vide: Sous-B-Q Chicken Breasts “Noridashitaki”

Serves 2-4 Level of difficulty 2.75 Procedure: Preheat the sous vide bath to 135 F/58 C Seal the chicken breasts in vacuum bags and stage into the bath. Process for a minimum of 4 hours. This will pasteurize the chicken. If necessary, the interval can be extended by 2 hours+ without the chicken becoming overcooked–this … Continue reading Sous Vide: Sous-B-Q Chicken Breasts “Noridashitaki”