Sous-Vide Chicken Breast with Crispy Skin (Sous-vide series, Ep. 3)

Summary by Krater

Helen Rennie demonstrates how to cook sous-vide chicken breast with crispy skin using an immersion circulator, searing it afterward and making a 5-minute almond cream sauce.

From the video

Answers: How do you cook sous-vide chicken breasts with crispy skin?

• Sous-vide chicken breast
• Chicken skin crisping technique
• Almond cream sauce preparation
• Immersion circulator cooking

Ingredients

• 2 chicken breast
• salt
• oil
• 2 Tbsp heavy cream
• 1 dollop almond butter
• 1 spoonful salsa verde
• kale

What it concludes

• Sous-vide chicken breast is less error-prone than traditional methods because the water bath ensures a perfect texture.
• Removing the thickest part of the fat under the chicken skin helps achieve thin, crispy skin.
• Cooking the chicken sous-vide at 141 Fahrenheit for 1 hour produces tender, juicy meat.
• Chilling the cooked chicken in cold water before searing prevents overcooking the interior.