{"id":84732,"date":"2023-12-01T13:34:05","date_gmt":"2023-12-01T13:34:05","guid":{"rendered":"https:\/\/happylifestyleinc.com\/?p=84732"},"modified":"2023-12-01T13:34:05","modified_gmt":"2023-12-01T13:34:05","slug":"chefs-vacuum-bag-tip-for-making-sure-chicken-breast-is-juicy","status":"publish","type":"post","link":"https:\/\/happylifestyleinc.com\/food-drink\/chefs-vacuum-bag-tip-for-making-sure-chicken-breast-is-juicy\/","title":{"rendered":"Chef’s vacuum bag tip for making sure chicken breast is ‘juicy’"},"content":{"rendered":"

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As Chef Patron of London Stock, in Mayfair, a restaurant that has been awarded three AA Rosettes, he knows how to serve up “super juicy” chicken.<\/p>\n

While cooking chicken on the bones, such as thighs, is easier to not overcook than chicken breast, there is still a way to serve tasty chicken no matter what.<\/p>\n

If you have chicken breast, Chef Sebastian strongly recommends the cooking technique of “sous vide”.<\/p>\n

Chef Sebastian explained that sous vide means putting the chicken in a vacuum bag and cooking it in boiling water.<\/p>\n

How to sous vide<\/h3>\n

Chef Patron first recommended getting chicken breast off the bone if you are going to employ this method to cook the chicken.<\/p>\n

READ MORE… <\/strong> Make Jamie Oliver’s creamy butter chicken – ‘ultimate comfort meal’ recipe<\/strong><\/p>\n

The next step is to season the chicken by adding thyme and butter inside of the vacuum bag.<\/p>\n

Then seal the bad, and put it in a water bath at 72 degrees for 45 to 60 minutes.<\/p>\n

Chef Sebastian added: “Then you take the chicken out of the bag and get the skin as dry as possible before pan-frying it on the skin side for about two minutes \u2013 then the meat is super juicy.”<\/p>\n

If you are cooking chicken in the oven, then Chef Sebastian said you should use a thermometer to check the temperature of the chicken.<\/p>\n

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“Chicken should get to 72 degrees in the thickest part of the meat \u2013 if this is at this temperature, it is always juicy and tasty,” said Chef Sebastian.<\/p>\n

Alternatively, you can cook chicken in the oven at 80C to 100C and check when it’s done by slightly cutting it open to see if the juice runs clear.<\/p>\n

“If it is undercooked the juice will have a bit of blood still so you have to cook it for longer,” said Chef Sebastian.<\/p>\n

A good marinade for chicken, which helps add flavour, is yoghurt and different spices.<\/p>\n