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Sous Vide Rosemary Chicken Recipe
JoysLife.com
Main Dish
Sous Vide
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Ingredients
BRINE
2
cups
of water
4
Tbsp
salt
2
Tbsp
brown sugar
BUTTER MIXTURE
1
Stick of butter
2
tsp
chopped rosemary
1
sprig per breast
1
tsp
garlic powder
1/2
tsp
smoked paprika
1/2
tsp
black pepper
1
Tbsp
olive oil
1/2
tsp
salt
maybe a tsp
Instructions
Cover 4 boneless skinless chicken breast with brine and refrigerate for 45 - 60 minutes.
While chicken is brining, mix all ingredients into the butter. Save back 1 Tbsp of butter mixture.
When chicken is done brining, remove and pat dry.
Coat chicken in butter and seal using a
FoodSaver
or using the submerge method in a zip loc bag.
Cook in
Hamilton Beach Professional 6 Qt. Sous Vide & Slow Cooker
at 150 degrees for 1.5 hours.
Remove chicken from bags.
Heat reserved butter with 2 Tbsp of olive oil.
Heat until butter stops bubbling.
Brown chicken in the pan on both sides.
Serve and enjoy!
Course
Main Dish
Keyword
Sous Vide