Chicken Breasts and Thighs (Sous Vide)

Notes:

Don’t buy bone-in or skin-on thighs or breasts.  The loss during cooking is 40%.  If you buy boneless, skinless, the loss is more like 12.5% (or almost zero after you add the canned goods).

Ingredients:

  • 3 lbs boneless-skinless chicken breasts
  • 3 lbs boneless-skinless chicken thighs
  • 4 bay leaves
  • Randy’s Poultry Rub
  • Salt and pepper to taste

Instructions:

  1. We are going to cook the breasts and thighs separately because we need different cooking temperatures for the best results.
  2. Coat the breasts in Randy’s Chicken Rub and place in a sous vide bag with 2 bay leaves.  Seal.
  3. Coat the thighs in Randy’s Chicken Rub and place in a sous vide bag with 2 bay leaves.  Seal.
  4. Sous vide the breasts for 1 hour at 158 degrees.
  5. Sous vide the thighs for 1 hour at 167 degrees.
  6. Drain both and remove the bay leaves.
  7. Salt and pepper to taste.
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