Sous Vide Chicken Breast with Sorrel Sauce @Chicke…

Alongside steak, chicken breast is one of the more spectacular uses for sous vide cooking. It guarantees perfectly tender and juicy meat, while at the same time a quick sear gives you tasty crispy skin.

The written / printable recipe is here:

The trouble with government food safety guidelines is that the cooking temperatures they recommend, whilst killing enough of the bacteria to make food safe, also makes the meat dry and stringy. Sous vide still kills the bugs, but at a lower temperature over a longer period of time. Once you’ve have sous vide chicken breast, you’ll never want a conventionally cooked one again.


Want to try sous vide yourself? [ Affiliate links follow ]

Immersion circulators on Amazon UK:

And on


General intro to sous vide cooking and the Anova Precision Cooker:

Here’s a few of my recipes cooked sous-vide using the Anova…


Scrambled Eggs:

English Pouring Custard – Creme Anglaise:


KFC Recipe – Keefs Fried Chicken:
Chicken Stock:
Chicken Tikka Masala – Britain’s Favourite Curry:
Chicken Chasni – a Curry From Scotland:
Chicken Paprikash – Paprikás Csirke and Spätzle:
Chilli Lime Chicken with Mushroom Salad:
Sweet and Sour Chicken – Chinese takeaway-style:
Chicken and Mushroom Pie:
How to Joint a Chicken:

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Post Author: MNS Master

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