KellySeven
Assistant Cook
Cook it in a ziplock bag. Season with salt and pepper and put it into a ziplock bag and cook in water that is a constant 80C - you need to check and adjust the temperature with ice if it goes above 80C - for 10-15 minutes. Rest the chicken in the bag for 10 minutes before serving (out of the water) I think this is called sous vide.
I tried it once and the chicken was unbelievable - even though the bag broke towards the end.
I tried it once and the chicken was unbelievable - even though the bag broke towards the end.