Lemon Garlic Rosemary Chicken Breast cooked Sous Vide

Here is a easy and delicious way to cook chicken perfectly, every time.
3-4 Chicken Breasts
3-4 Cloves of Garlic
3-4 Rosemary Branches
1-2 Lemons
Salt and Pepper both sides of the Chicken Breasts. Saute chopped Garlic Cloves in Olive Oil for a few minutes, or until brown. Place Chicken Breast in bag and add Garlic and the Juice of half a Lemon. Add Rosemary Branch and Slice of Lemon. Cook for 1-3 Hours Sous Vide to the desired Temperature.
140 Degrees Fahrenheit for Rare
149 Degrees Fahrenheit for Medium
160 Degrees Fahrenheit for Well Done.
Remove Chicken Breast from bag and dry off with Paper Towels. Once dried Saute in Medium Hot Pan with some Olive Oil for a few minutes on each side. Add the juice from the bag into the pan for the last few minutes. Add a Tablespoon of Dijon Mustard (Optional) if you desire. Serve and Enjoy!
Carlsberg Beer: www.carlsberg.c...

[@LunarNebulae]

This video is many years old, but I just tried this for the first time after buying a Sous vide and it was bloody amazing. Possibly the best chicken I’ve ever made

[@SmokingBBQ]

So happy to hear that! Please check out some of my other sous vide videos!

[@simptrix007]

I would say searing your meat after it was in the fridge over night is almost foolproof from overcooking it. Started myself cooking sous vide few weeks ago and preparations are worth the guaranteed success in my opinion.

[@ReganFreeman]

this guy totally owns, I love it

[@mariellaarias5068]

This recipe is absolutely delicious!!! Thank you so much for sharing. Made for the perfect date night dinner :)

[@maxholly6545]

This guy has a great attitude! Kept me watching.

[@keithdicken6318]

Just bought a sous vide wand this weekend and I can’t wait to try out your video in my own kitchen, thank you.

[@SmokingBBQ]

Glad to hear you got one, you will love it! If you like Tri-Tip, Steaks or Pork Chops check out my other videos. Thanks for watching!

[@keithlhiker]

Made for the second time tonight. Delicious. Thanks.

[@SmokingBBQ]

I love hearing comments like that! So happy you enjoy the recipe, and thanks for watching!

[@mdavis3647]

Thanks much for the recipe/video. I fixed it last night and it was a success. The recipe was easy to follow and I didn't run into any issues. I did slightly vary the method in that I removed the chicken, lemon slices and rosemary from the pan before I added the mustard and then once the mustard was whisked into the sauce I returned the chicken, lemon and rosemary to the pan. I cooked chicken at 149 degree's F for 1.5 hours in the sous vide and everything was wonderful. Thanks much for the video...I will be looking at some of your other video's as well! Also thanks much for the link in regards to the raw garlic. I have watched a video about that and have experimented with using raw, cooked and powdered garlic. Personally I found both the cooked and powdered to work best on short cooking times for me flavor wise, but have had good results with raw when I'm doing a roast or other large cut of meat that takes several days of cooking in the sous vide

[@SmokingBBQ]

Thank you for the nice comment. It always make me smile when people try my recipes and tell me it was a success and came out perfectly. I appreciate your kind words. Thanks for watching!

[@billhays9371]

You talk to much Mary Davis!!

[@bleemy]

Nice video, you have made me go to the supermarket and copy you and great touch with the family at the end, shows big family values. Thats exactly how it should be ! thumbs up

[@SmokingBBQ]

Thank you for your kind words, and for stopping by!

[@evol7243]

Great Video. Thanks for sharing.

[@xander1980]

Great video! Fellow Dane here! I also love sous vide chicken! Even though I live in Copenhagen, on Vesterbro, which is where Carslberg was founded and produced till this day, I always prefer a Tuborg over Carlsberg, also the Carlsberg is the upperclass beer, while the Tuborg is the working class beer (not really, but it used to be). Since you are a beer lover I can highly recommend visiting the following beer bars - Mikkellers ølbar, Nørrebro bryghus, and Brus ølbar! All of them are local and amazing breweries :)

[@SmokingBBQ]

So excited to see someone from Denmark has found my video! Thanks for the beer bar recommendations, I will certainly try to visit each one next time I am in Denmark! Thanks for watching!

[@rhondahendersondiamond84]

Looks delicious

[@convincedquaker]

150° F. for 3 hours is far preferable (and much *safer*) for those chicken breasts which look to be about 2 cm at thickest point. Consult SV chicken pasteurization tables by Douglas Baldwin.

[@filippolach5074]

very nice vid, definetly going to try this ... not many people seem to know how to make good chicken breasts the sous vide way

[@mikejohnson8784]

Great video! Thanks. Just got my sous vide, looking forward to trying this!

[@SmokingBBQ]

Make sure to check out some of my other sous vide videos. Thanks for stopping by!

[@paullemay5362]

Eric, just tried this recipe tonight. Turned out very well. Moist and tasty. Thanks for sharing. Just one question: in the video right after you've placed the chicken in the water you mentioned using butter to help brown the chicken in the saute pan afterwards. During the saute you didn't put any butter in the pan but used dijon mustard as noted in the recipe description. Did you use the mustard in lieu of butter or can you use both? I tried both and it seemed to turn out ok.

[@SmokingBBQ]

I did in fact add some butter, but did so after I finished filming. I add it at the very end to help brown it a bit, and add it at the vert end so it won't burn due to the high heat of the pan. I should have mentioned that at that point, but I forgot. So glad to hear you tried the recipe and were happy with the results! Thanks for watching!

[@HomesteadSoapCo]

Did he just say he was going to cook the garlic so he doesn’t get sick?

[@SmokingBBQ]

Yes, I did. Garlic can have botulism bacteria on it, which can thrive in low oxygen environments, such as a sous vide bag. If you saute the garlic at a higher temperature before adding it to the sous vide bag you can eliminate any possibility of getting sick.

[@wvcaver774]

@@SmokingBBQ wow learned something about this bacteria thank you BTW www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/clostridium-botulinum/ct_index

[@wvcaver774]

guess I won't be making black garlic

[@jhipolito]

There are misconceptions about that. It's actually ok to use raw garlic when doing Sous Vide.. It's actually bad to try and vacuum seal raw garlic for storage for extended amounts of time.. So some people think that by cooking in this style you're vacuum sealing.. In reality, you're just getting as much air out as possible, although vacuum sealing is even better. But the garlic is not going to be sitting in that seal for days since you're cooking it. I recommend bruising it, or just slicing it a bit to release some oils if you use it, garlic, however tasted different done in this style, so honestly, I would recommend a nice organic garlic powder (without all the chemicals and fillers).. Anyway, just my 2 cents for what it's worth.

[@convincedquaker]

The botulism scare is mostly just that...a scare. But, you never want to SV fresh garlic because the cooking temperature is not hot enough to break down the cell walls. Read the king of SV science, Douglas Baldwin, on the subject of seasoning with aromatics.

[@adairsfamilyservicestalksd7552]

I got a Sous Vide last night for my birthday! I am going to try this recipe tonight!! I am so excited! I did get a big pack of chicken, (6) Can I cook them all at the same time? Maybe 2 per bag?

[@SmokingBBQ]

Yes, you can cook them all at the same time. Just make sure that there is enough space between the bags for the water to circulate. Good luck on your first Sous vide cook. Make sure to check out my other sous vide videos. Thanks for stopping by and leaving a comment!

[@sharkracer]

Wow, those are some humongous chicken breasts. I do think they're at least 3 times the size of the typical breasts sold here in Korea. The ones they sell here are typically about 110~140 grams.

[@gavinjrdn]

Those chicken breasts look like monsters, here in the UK were lucky if there half the size of them lol.

[@sacramentallyill]

Genetically modified

[@Admire]

Because the US have no food regulations...They just fill their animals with growth hormones, medicine to keep them from getting sick etc etc

[@sacramentallyill]

@Normal Science Some naturally, some not

[@sacramentallyill]

@Normal Science Without human intervention

[@robertmeyers9475]

That's because someone does not want to loose profits by letting them grow. I get a kick out of reading some comments made by the more intelligent viewers. Thinking(knowing) their governments regulations keep them safer than the more barbaric (natural) countries. I kind of love it when my butcher gets some decent sized breasts that are twice as large as supermarket birds and 4 times larger than KFC

[@Realrcprofile]

funny how englishmen says SOUS VIDE hahaha it cracks me up every single time.

[@hunchovb]

Love your video. I just got my stick. Where did you get your container and what type do I need?

[@SmokingBBQ]

I got my container from Amazon, just search sous vide containers. You can also use a regular pot, as long as it is big enough to fit whatever food your cooking, and you can fill it up with water to completely cover the food. I am glad you liked the video, thanks for watching!

[@TheWolf22t]

You can use any cooking pot that is big enough

[@SWEETROSESINGSDANCES]

Great demo, thank you so much! I just bought my son a sous vide set up for his early birthday! Is it possible to put 3 chicken breast in a zip lock jumbo bag instead of dividing into 3 separate bags?

[@SmokingBBQ]

You should just make sure that water can circulate on both sides. If they are stacked one on top of another you run the risk of not fully cooking the one in the middle, which could lead to food that is unsafe to eat. Thanks for stopping by!

[@thehandydad5719]

Smo'King BBQ Tips & Recipes o

[@foodfordan]

Don’t want to get sick because of raw garlic? Please explain...

[@SmokingBBQ]

Garlic can have botulism bacteria on it which thrive in low oxygen environments, such as a sous vide bag. If you saute the garlic at a higher temperature before adding to the sous vide bag, you can eliminate any possibility of getting sick. www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/is-it-safe-to-use-raw-garlic-in-sous-vide

[@petrisavero4382]

OMG!!!

[@TheWolf22t]

I switched to garlic powder because my fresh garlic dose seamed way too strong or way too weak. It is very consistent with garlic powder

[@Elazul2k]

Never heard of this before. That article states Botulism stops making spores at 126F though... a medium rare steak is cooked at 134F so this shouldn't be a problem at all. Besides you're doing chicken at an even higher temp. A pH of 4.5 and lower will also kill botulism. You're using lemons in this recipe so this also shouldn't be a problem. *shrug* I wouldn't worry much tbh. Now if you're cooking it for taste that is a different matter.

[@jhipolito]

I added this above, but I'll add it again: There are misconceptions about that. It's actually ok to use raw garlic when doing Sous Vide.. It's actually bad to try and vacuum seal raw garlic for storage for extended amounts of time.. So some people think that by cooking in this style you're vacuum sealing.. In reality, you're just getting as much air out as possible, although vacuum sealing is even better. But the garlic is not going to be sitting in that seal for days since you're cooking it. I recommend bruising it, or just slicing it a bit to release some oils if you use it, garlic, however tasted different done in this style, so honestly, I would recommend a nice organic garlic powder (without all the chemicals and fillers).. Anyway, just my 2 cents for what it's worth.

[@MrBigangry]

I use sous vide regularly and professionally. I have used many and currently use several types of machines ranging from poly science sous vide to ace hardware plug heater. The reality is........ you really don't need sous vide. It can be dangerous if you don't know what you are doing. You can achieve the same results without it........ It's a pain in the ass to have the proper license and haccp plan. It's most often much easier and tastier to just grill the damn thing.

[@SmokingBBQ]

It is true that many things can be cooked without sous vide and have similar results. But with that being said their are certain things that you cook with sous vide that getting similar results with other cooking methods just isn't possible. This is certainly true of cooking chuck roasts or briskets for dozen of hours at a much lower temperature. Cooking at these lower temperatures by conventional cooking methods will not achieve the same results, and would dangerous to eat. So sous vide cooking does have its place as a cooking technique. As far as haccp plans go, get a Vacmaster SV10 with the built in temperature probe and you will have no issues having a solid and verified plan. It also makes cooking for more people much easier. kzbin.info/www/bejne/qoakh6uDgpWHa6s

[@MrBigangry]

@Smo'King BBQ Tips & Recipes Good. You obviously agree with my statement. It's most often much easier and tastier to just grill the damn thing.

[@brandensoutdoorb-channel8084]

instead of using a gallon bag for each one, put all 3 chicken breasts in one bag. looks good though. i'm gonna do this.

[@SmokingBBQ]

It is a great way to make some delicious chicken breasts. Thanks for stopping by!

[@FD-E-St-Fire]

If your suppose to cook chicken to 165 degrees but you cooked the chicken with the sous vide to 145 degrees why the difference in the cooking temperatures

[@SmokingBBQ]

You are suppose to cook Chicken to 165 degrees when you are cooking it in the traditional way. Oven, BBQ or Smoker you normally need to bring it to 165 to ensure it is safe to eat. But cooking it for a longer duration at a perfectly controlled temperature means you can cook it at a lower temperature, which guarantees it won't be over cooked and dried out. I hope that makes sense. Thanks for stopping by!

[@maltesefan]

I've been testing out another Sous Vide cooker. I cooked my chicken in chicken broth at 155 for 4 hours. I took it out and showed it to the person in my household who normally does the cooking. She said that it was raw looking and had me go and get chicken from KFC because two other member of my family she said wouldn't eat the chicken. And then, previously when i brought the Sous Vide Machine home. she argued with me. that her pressure cooker could do a better job of cooking.. and it gets funnier. While i was off getting the chicken from KFC. she had cooked the meat in a pan. at 2 o clock and we eat at 4.. and had the chicken baking in the oven. needless to say she completely destroyed the chicken. it was dry like a normal cooking method would do to the chicken.

[@SmokingBBQ]

Sorry you are having a hard time convincing others how well Sous Vide works, and that it might appear under cooked, but it reality it is cooked perfectly. Try to show her some Sous Vide videos or articles so she hopefully will come on board. Good Luck, and thanks for watching!

[@trinkosol]

Sear it on a hot frying pan or grill for a couple minutes (as he mentions in the video). We do that all the time, looks much better.

[@kitten375]

I've asked this question on other channels and haven't gotten an answer yet. It looks a teeny bit pink. They say to eat chicken at 165 degrees but your water bath is 140-149 degrees. Is it safe and if yes, how?

[@SmokingBBQ]

The USDA recommends cooking chicken to 165 degrees, because at that temperature any bacteria will be killed within a few seconds. But when cooking sous vide you can also kill any bacteria at a lower temperature if that temperature is held constant for an hour or more. This is the biggest advantage of cooking sous vide. as now you can enjoy your medium rare steak and other meats without worrying if it is cooked all the way and safe to eat. Meat cooked to the bare minimum temperature for an hour or more will pasteurize the meat and make it safe to eat. I hope that makes sense. I have left a link that further explains it. Thanks for the question and for stopping by! www.amazingfoodmadeeasy.com/info/sous-vide-safety/more/sous-vide-safety-salmonella-and-bacteria

[@kitten375]

Thank you for responding so quickly! You have a new fan (and subscriber)

[@SmokingBBQ]

@@kitten375 Thank you! When you get your sous vide make sure to check out my recipes. I think once you try it you will be impressed! kzbin.info/aero/PLeQ8n91GzDlpUu-44skEz2W7ubvEQv6bL

[@Toshibaclovis]

Stick with sous vide recipes for beginners

[@jestes7]

Why did my chicken turn out like it was made of rubber?

[@jestes7]

God I hate that texture *shivers

[@SmokingBBQ]

Did you vacuum seal or just use a plastic bag? How long did you cook it for? Maybe try just using a bag with no seal and cook at a lower temperature. Here is a link to different temperatures, I hope your next attempt will come out better. www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

[@westyavro]

Juicy and a bit under done.

[@SmokingBBQ]

Food safety is a function of both temperature and time. Cooking the chicken for 1-3 hours at 149 degrees will guarantee that you achieve pasteurization. Meaning the food is void of any bacteria that can make you sick. Cooking it at that lower temperature also provides a juicier chicken than one cooked any other way. My point is that chicken was not a bit under done, it was perfectly done. 🙂Thanks for stopping by and leaving a comment!

[@CoryTheSimmons]

lol the kid telling the truth. That breast is too big to be flavorful. Slice it in half next time and possibly meat mallet it to give some more surface area for seasoning. Otherwise great recipe! Love the dijon mustard sauce.

[@marek_broda]

Time to buy microphone :-) even cheap one ...

[@liameneuk]

Man, you are cooking them in dangerous temperature, US government said it should be at least 70C, meaning even the 160F stated in your description for "well done" is way too low.

[@SmokingBBQ]

No offensive, but you obviously are not familiar with the concept of sous vide cooking. The US government recommendations suggest 165 degrees for chicken. At that temperature it will kill all food pathogens instantly. But you can also kill all food pathogens if you pasteurize the food at a lower temperature but hold it for a longer time. To “pasteurize” is to heat food to a temperature for a certain amount of time in order to reduce enough of the pathogens to deem it safe. You pasteurize when you cook sous vide. At a 149 degrees you need around ten minutes of cook time to kill the food pathogens equal to what is killed instantly at 165 degrees. So you can have a much juicier piece of chicken that retained more liquid than one that has dried out due to overcooking at a higher temperature. I hope that makes sense. The concept of sous vide cooking can confuse you at first, as it seems to go against all basic knowledge of how we normally cook. But in reality it is actually safer, because holding food at an exact temperature for as long as you want can guarantee it is fully cooked and safe to eat.

[@liameneuk]

@@SmokingBBQ Thank you, I am not being offensive too, but it seems you are not familiar with microbiology. Apart from that, the information you stated is contradictory to scientific study such as www.douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs. In addition, microorganisms growth at increased rate at temperatures optimal to them, meaning the longer time they remain in that temperature, they duplicate more and more than short but high temperature cooking. Microbiology can be confusing but science is science. Cheers.

[@marksatterfield3100]

Buy a microphone.

[@Toshibaclovis]

Don't pretend to be at beer yuppie.