How to Chicken
Complete guide to sous vide cooking chicken breasts, thighs, drumsticks, and wings with precise temperatures, timing, and finishing techniques for tender, juicy results.
Complete guide to sous vide cooking chicken breasts, thighs, drumsticks, and wings with precise temperatures, timing, and finishing techniques for tender, juicy results.
Delivery in as fast as one hour.*
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If using an immersion circulator, pre-heat your water bath to the desired temperature
Pat chicken dry and season with salt and pepper
Place chicken in a plastic bag, add any herbs you intend on using and vacuum-seal
Place the bag into the Suvie protein pan and cover with water or lower into immersion circulator water bath
Cook at 150-165°F for 1-3 hours based on desired doneness
Remove chicken from water bath and bag, pat dry with paper towel
Finish by broiling, pan-searing in cast-iron skillet, or deep frying until crispy
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