I made some amazing chicken breasts recently. First dusted with sea salt, pepper and paprika, the breasts were individually vacuum-bagged and cooked in the water over at 145 F for 3 hours. There were then seared on the propane grill.
The result was perfect texture and great flavor!
The result was perfect texture and great flavor!
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| This breast did not have paprika. Notice the perfect, smooth and juicy texture. |
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| Eight chicken breasts were cooked at once in my 12qt water bath. |
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| Consistent color all the way through. |
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| This was a separate chicken breast that was cooked for 145 F for almost 5 hours. While it was still juicy, it started to get "stringy", as you would expect if you were making pulled chicken. I wasn't pulling this chicken, so it wasn't what I was going for, and will keep the time to 3hrs next time for breasts. |
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