Sous Vide Zesty Chicken Breast Recipe - Anova Precision Cooker -

[@croninsiglos9855]

If you would have patted the chicken dry, it would have seared much faster.

[@CookingwithKirby]

Pro Tip!

[@1Cast1Fish]

I have heard of Sous Vide cooking, but have never seen it done. I hear a lot of places use this technique for steaks as well

[@CookingwithKirby]

Steaks come out great, add some butter, rosemary, thyme, salt and pepper with some worchestershire sauce. Its an intense flavor. I got a video on steaks coming soon. Thanks brotha!

[@1cynanne]

Thank you for sharing this recipe. I bought the Anova wand but have not used it. You made it look easy to use especially with your stock pot and easy lo k bag. Thanks again. Now I'm motivated to try it.

[@wisemanscreekstudios1404]

Should have watched the whole video before commenting! Lol this obviously combats the problem we just mentioned by using the bags to soak up the juices obviously theres much more moisture and evenly soaked within the fillets to begin with and should be less issues with drying out. Cheers man we will try this with our next attempt. Cheers from Australia

[@CookingwithKirby]

Yes this is some easy cooking right here. It gets the perfect temp internally so that way you dont over cook it. The reason why I love it so much is the flavor. It really packs a good flavor of the meat and sits in its juices. Thank you WCS, I hope you have a great weekend. Thank you.

[@wisemanscreekstudios1404]

We always have a problem with our chicken being to dry when we cook it! but this is Superb! Always a pleasure to come over to your channel and watch your great recipes and cooking, We always enjoy watching. Cheers from Australia.

[@FishingGrubbZ]

Sous Vide is so damn good!!! Do you ever do it with steak? I worked at a steak house that would put rendered steak fat, garlic, thyme, and rosemary in the bag with the steak. Cook it just under temp and finish it off in a super hot cast iron skillet. Basting with tons of butter, garlic, rosemary, and thyme. Best freakin steaks I have ever had. Awesome video Kirby! That chicken looked so darn good. Are you going to get a vacuum sealer for your bags? We never used clips at the steak house, but they always vacuum sealed the food that way there is no room for evaporation.

[@CookingwithKirby]

Thank you Grubbz, its been some years since I used a Sous Vide. Steaks were the first thing I learned to cook on one. I just bought this bad boy, I plan on getting a good vacuum sealer. Talking about easy cooking right here, just set it and forget it.

[@PicklesBBQandCooking]

Nice looking bird Kirby! I like the sous vide for how convenient it is and it does make for some perfectly cooked food.

[@WesLovelace]

Great recipe Kirby.....No worries about the Zip bag melting!!

[@jasoneggers9572]

Looks awesome friend... Going to definitely try your technique soon!

[@CookingwithKirby]

Hey Jason, after playing around with the Sous Vide, I invested in a blow torch. 163 degrees for 2 hours and a quick blow torch for some color. Your solid man. This one was a good recipe because I added some flavor.

[@daddydutchbbq]

I gotta get me a sous vide ! That yard bird looks great Kirby !

[@CookingwithKirby]

Its good to have Kent, easy cooking. Thank you brotha!

[@THEREALSHOWBBQ]

Perfectly cooked bro. Looks great. Love the app that come with that sous vide. Sorry I've been behind watching. Just life in general and the hurricane.

[@CookingwithKirby]

Hey no worries brotha, you be safe my friend. Thank you.

[@mike-qf5jr]

Kirby I will have to try this recipe for sure looks like an easy way to make some chicken breast Also if you ever run out of regular clips for your bags just grab some clothes pins they work great and they're extremely cheap

[@CookingwithKirby]

Hey Mike, I picked up some kitchen clips for my next cook. This was really zesty and had a good flavor. the chicken breast was really juicy. I hope you like it my friend, let me know what you think. Thank you and have a great Sunday.

[@ellendelights]

Amazing Zesty Chicken Recipe Kirby, Another Superb Recipe!!

[@CookingwithKirby]

Thank you Ellen.

[@CookingWithCJ]

Looks juicy and tasty brother!

[@CookingwithKirby]

Thanks brotha!

[@theoldbasser4645]

More cooking gadgets! Chicken looks good.

[@CookingwithKirby]

Thanks brotha, yes more toys.

[@smoking_bears_]

Magical machine ya got there looking delicious bud

[@CookingwithKirby]

Hey Smokin Bears, its a pretty cool device to have. Makes cooking really easy, steaks are killer on a Sous Vide. Thanks brotha.

[@RoundhouseRanchBBQ]

Looks good! Never tried the sous vide before

[@CookingwithKirby]

I used to use it back in the day when I worked in a restaurant biz. The meat comes out really juicy and flavors are on point. Thanks brotha!

[@CookingwithAnadi]

Totally need to try this chicken, yum!

[@CookingwithKirby]

Hello Anadi, this is really easy cooking. The chicken comes out nice and juicy along with great flavor. Thank you.

[@missjennyofdetroit7473]

Amazing cooking techniques ⏲.😊

[@CookingwithKirby]

Thank you, this is really easy to use and the most part is the great flavor Sous Vides provide.

[@RichsRiverSmokersWestVirginia]

Hey brother great video that chicken looks great!

[@CookingwithKirby]

Hey Brotha Rich, thank you my friend.

[@sheshe1260]

Wo that chicken looks A1 👌 Thanks for sharing fam..

[@CookingwithKirby]

Thank you Sheshe!

[@murderinc.hunting7686]

have a great weekend my man

[@CookingwithKirby]

You to brotha

[@Youdrone314]

Wow, great video👏👏

[@CookingwithKirby]

Hello You Drone, thank you.

[@BobbyLearnsBassin]

Thanks for sharing! Never sous vide before... would you say you prefer it to putting chicken breast in the oven and/or frying pan for the full cooking duration?

[@CookingwithKirby]

If your doing Sous vide I would skip the oven. You honestly dont need much to cook after you do it in the Sous Vide. I would either grill it or give it a quick sear in a pan. You only need a couple of mins each side for chicken breast to get an internal temp of 165 degrees. If your not using a Sous vide, Chicken breast in the oven alone comes out really well, pan fry is faster to cook. But depends how you want to achieve the cook.

[@NoHippieBBQCooking]

That looks good to me

[@CookingwithKirby]

Thank you Lyle.

[@donknoll]

I was just givin a ANOVA cooker.My concern is cooking in plastic.I heard it is harmful to eat food cooked in plastic due to the release of harmful molecules in the food.Your comment please.

[@CookingwithKirby]

Hi Don, if cooking in plastic is the concern, be sure to get food grade plastic bags. Ziplock or other type bags are fine. My actual experience with sous vide in the restaurant business was to heat up previously cooked food or dishes that were stored in plastic bags. Those machines would range from 275 to 350 degrees. In this type of application, the temperature of cooking is low, so the plastic will not melt into the food.

[@LunaticDad]

Give me a hell yeah I will leave a like and continue watching Have a great week

[@teeroosam6781]

Hello please tell me if it was more moist and tender than in the oven and if it was not undercooked and elastic. Thanks for your reply

[@CookingwithKirby]

Hello Teeroo Sam, I have changed up how I do chicken breast in the sous vide now. But this one was perfectly cooked, it still had a juicy interior and good flavor. I cook at 160 for 2 hours then use a propane torch to finish it off just to brown. The results are juicy and moist chicken and intense flavor you put into it. The sous vide does all the cooking for you, so its done when you bring it out of the water bath. To finish, you are just browning the outside. You can still get great results in the oven, you just need to pay attention to it more to not over cook it. Flavor wise I love the flavor I get from sous vide.

[@teeroosam6781]

@@CookingwithKirby So you can tell that the sous vide method makes the chicken more juicy and tender than the oven? Thanks.🎄🎆🎇

[@CookingwithKirby]

Ya sous vide stays at that set temperature and will not heat up any further. Compared to in the oven, it can over cook the thinner parts of the chicken breast as the thicker parts may still need more cook time. In sous vide, you get even cooking throughout the food you are cooking. I use my sous vide a lot for meal prepping. Just set it and let it cook, them package into different containers for meals.

[@peteacevedo3411]

new to cooking with a sous vide and liked your simple video. is there a difference in cooking at a higher alitude?. Im at 9000 elevation and need some thought before using this unit.

[@CookingwithKirby]

That is a really good question Pete. Higher altitude you may need to cook longer. On this unit I cannot say specifically from experience. But I would try it and check the temp of the chicken or meat you are cooking to make sure it matches the temperature of the water bath. Even though water boils faster in higher altitudes, as long as you can get it to reach your temperatures, you should be ok. A thermometer will be handy for this, and I would like to know exactly what you find out for future questions like this. Thank you, I hope it helped some.

[@croninsiglos9855]

At higher altitude you don't need to cook any longer for anything under 194 degrees (your boiling point of water at 9000 feet).

[@Dzakira_Zahra]

Nice My Friend... Kirby's Fishngrill

[@CookingwithKirby]

Hello Zahra, thank you so much.

[@kitten375]

New to this method. They say chicken is safe after reaching a temp of 160-165. How does this work in a 150 temp water bath?

[@CookingwithKirby]

Great question Monica, I cooked the chicken to 150 and finished it off in a pan. With a couple of minutes on each side allows the chicken to reach temp of 165. I am really big on cooking to temperature, so always check your internal temps.

[@kitten375]

Thanks!

[@msacosta4703]

Gm Kirby 🌞🌞🌞 Chicken breast are my Fave 😋😋😋😋 they look so juicy and Tender. I will definitely be trying this recipe...tfs 👑😊🌸💗

[@CookingwithKirby]

This was a great cook, i dislike dry chicken breast. This was not and the flavors were great. Thank you.

[@michaelaforeman3393]

I'm trying all these sous-vide chicken recipes, and all of them come out pink in the middle, like REAL pink. I've even tried cooking at 170 degrees at 2 hours and still pink. What is going on?

[@CookingwithKirby]

Hi Michaela, is the chicken still raw after that time? Also did you cook the whole breast or cut in half like I did in this video? My Anova app says to cook at 150 for 1 hour, but I never follow those directions. I meal prep a lot with my sous vide, so I cook chicken breast at 160 for 1 -2 hours, then finish off with a torch to give it some color. At that time I don't see the chicken raw. If you have instagram, post it and tag me @cookinwithkirby so I can see your results.

[@m3rdpwr]

Aren't new toys grand?! :)

[@CookingwithKirby]

Haha, I think I am getting too many toys lol.

[@murderinc.hunting7686]

You gotta open your own bar and grill

[@CookingwithKirby]

One day lol, you eat for free my brotha!

[@LassesFoodAndBarbecue]

Awesome Kirby. Likealot

[@CookingwithKirby]

Thank you Lasse.

[@bornblessed5529]

Kirby, chicken looks yum yum good 😋 tfs #kitchengadgetsarefierce🔥🔥🔥

[@CookingwithKirby]

Some easy cooking right here Eric. The sous vide cooks the chicken perfectly. Thank you my friend.

[@bornblessed5529]

@@CookingwithKirby "You're welcome buddy"

[@Asapfishing1]

AWESOME VIDEO MAN!! I just uploaded...go check it out!!

[@CookingwithKirby]

Thank you brotha, ill check it out.

[@roadworkahead6368]

Chicken on wood. Yikes

[@CookingwithKirby]

Dish washing is a very important part of kitchen clean up. If you do it well, you will not have any issues.