Poached & Sous Vide Chicken Recipes

We covered the basics of the two prominent in water cooking methods: Poaching & Sous vide. Below are the basic recipes for both. The chicken can be used for all sorts of dishes such as the chilaquiles, stir fries, or chicken salad sandwiches.

Basic Poached Chicken

Yield: 4
Author: Ethan Chlebowski
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

Instructions

  1. Fill a pot with water. Place over medium-low heat. Add salt and bay leaves, the water should taste well salted. Bring the water to 160 F to 180 F, just below a simmer.
  2. Add the chicken thighs and cook until the internal temp is 165 F (155 F if using breasts), about 15 minutes.
  3. Remove chicken and let cool before shredding. Store in an airtight container in the fridge for about 5 days.

Notes:

Any cut of chicken can be used.

The poaching liquid can be stock, spices, or any number of aromatics.

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Sous Vide Chicken Thighs

Yield: 4
Author: Ethan Chlebowski
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M

Ingredients

Instructions

  1. Add water to a pot and set up the sous vide machine. Heat to 165 F.
  2. Meanwhile, season the chicken thighs with salt, black pepper, and lemon zest, or any seasonings you would like.
  3. Place the chicken in a vacuum-sealed or food-safe bag. If using a food-safe bag, close it 3/4 of the way and slowly drop the chicken in the heated water, pushing the air out. Seal and clip the bag to the side of the pot with a clothespin.
  4. Cook the chicken thighs for 2 to 4 hours.
  5. Store in the fridge until ready to use.
  6. To sear the skin, first, dry the exterior, then sear on a hot cast iron until well browned and crisp.
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Ethan Chlebowski