Sous Vide Chicken
Finished on the Napoleon Himalayan Salt Platter
by Andrea Alden
Season and oil the chicken
Preheat the water bath to 140°F using the Joule App, or according to your Sous Vide Cooker instructions.
While things are preheating, pound the chicken to the same thickness as the thinnest part. So if the top-round end of a chicken breast is thicker than the pointy end, pound it until it’s about as thick as the pointy end. You are looking for an even thickness. Season the chicken to taste with your favorite herbs and spices, go very light on anything salty because we will be getting salt later in the cook. Oil the chicken and toss it into a sturdy ziplock-style bag. If you want to use butter instead, just add the butter into the bag instead of pouring it onto the chicken.
Remove as much air from the bag as possible before submerging the bagged chicken into the water bath. Cook Sous Vide for 1 hour and 30 minutes.
About 40 minutes before the chicken is ready to come out of the water bath, preheat the grill to 500°F(+). Do this slowly, beginning with the salt platter over indirect heat. After the grill has warmed, and the platter has too, turn the burner under the platter on too. You want to get it very hot for searing. (PLEASE REMEMBER TO TEMPER YOUR SALT BLOCK BEFORE COOKING WITH IT!! HERE'S HOW
Remove the chicken from the bag and sear directly on the Himalayan Salt Platter. If heated correctly, it will act like a hot frying pan and sear your chicken beautifully. Once the first side is nice and browned, flip the chicken, and sear the other side.
Serve this with your favorite veggies for a fantastic meal.
Seared to perfection
Serve with your fave veggies
A little parmesan never hurts too
Sous Vide Chicken Finished on the Napoleon Himalayan Salt Platter is succulent and delicately salted thanks to the salt platter. If you are using ChefSteps’ Sous Vide guide, cooking at 140°F will leave you with a very moist piece of chicken, the additional cooking on the salt platter will finish your meal to an ideal chicken doneness. There’s nothing worse than overcooked chicken, is there?