Sous Chicken?

[Libohunden]

Just packaged up 4 large chicken breasts, rubbed down with Montreal Chicken rub and coated with pads of butter and topped with a sprig of rosemary. I'm thinking about cooking them for 2 hours at 141F.

Probably won't cook them until Wed or Thurs.

Anyone suggest a different time or temp?

 

[DivotMaker]

Brine them for 2-3 hours; you'll be glad you did!  If they are skin-on, smoke at 250 until 165.  If they are skinless, wrap in bacon and go 225 until 165. 

 

[Libohunden]

They are boneless skinless.

Ay yay yay!  I didn't think about brining them!  Well, next time! 

 

[DivotMaker]

Libo, shame on me!  I thought you were smoking them - didn't even catch the Sous in the title!  No need to brine SV chicken, or anything else.  Personally, I have not found the right setting/time for SV chicken.  I don't like the consistency of it, but I know it's just a matter of finding what works right, for me.

 

[Libohunden]

What temps have you tried 141F

 

[DivotMaker]

I have not tried 141.  I've tried 145, for 1 hour, 150 for 1 hour, and didn't like the texture of either.  Guess I've just had way too much chicken from the smoker or grill, so the weird SV texture puts me off.  Let me know what you think of it!

 

[SconnieQ]

143.5 for 1 to 3 hours. I have done both 2 hours and 3 hours. The texture is very different, soft, but I really like it. I can see how it might freak some people out though. It's very moist. Not like any chicken breast you've had. Let us know what you think.

 

[Libohunden]

Thanks Karl!  Do you sear or brown yours after the bath? 

 

[SconnieQ]

Thanks Karl!  Do you sear or brown yours after the bath?

I do sear, but I sear very quickly if they are skinless, because they can overcook easily. If you've left the skin on, you can sear longer on that side to crisp up the skin. I don't bother to sear if I am making chicken salad. It will be the best chicken salad you've ever had. Even if people don't like the soft texture of the breasts alone, they usually really like that texture in chicken salad.

 

[Libohunden]

Okay... The results are in!  I cooked my chicken tonight at Karl's suggestion at 143.5 for close to 3 hours, then threw them in a skillet to brown the outside a little. They turned out excellent. They were not too soft.  Next time I may go for 2 hours and see how that works out.  I will also go heavier on the butter!

I received the Lipavi sous vide rack the other day as a Bday gift.  Worked really well. It will definitely be seeing more action soon!

See pics below.

 

[Durangosmoker]

Nice gift.  Hope your B'day was good.

 

[SconnieQ]

They look nice and moist. You can never have to much butter! Although looks like you used a healthy amount. The rosemary looks good too.

 

[DivotMaker]

I like that rack!  And, great job on the chicken, Libo!

 

[DivotMaker]

Btw, Libo...  You've been with us awhile, and are a valuable, trusted member!  How about giving us a first name, in your signature line?  I know your name isn't "Libo," like I always call you, and I've been trying to figure-out what your handle means!  Bet you're a former Marine, and you're into guns & BBQ, like most of us here!  Am I right?

 

[Libohunden]

You fly boys are always so darn smart!

I'll get around to it soon.