Page 161 - Barbecue Chicken Made Easy

chicken to at least 165°F in order to kill harmful pathogens. We want to cook it to 154°F, but that’s risky. Or is it?
Enter Sous Vide Que. Space doesn’t permit us to go into all the fascinating details behind the science but there’s a summary above.
By preparing the chicken breast in a controlled temperature water bath before finishing on the grill, we are able to extend the cooking time and therefore reduce the temperature needed for pasteurization thus keeping the meat tender and moist. We did a lot of testing and in the end, we settled on 2 1⁄2 hours at 154°F.
Makes. 2 servings
Takes. 6 hours, mostly unattended
Special tools. Sous vide machine (immersion circulator) and 2 zipper bags
Ingredients
2 boneless skinless chicken breasts
1⁄2 teaspoon Morton Coarse Kosher Salt 2 tablespoons mayonnaise
1⁄4 teaspoon toasted sesame oil
2 nice rolls
Optional. Lettuce and tomato and sandwich pickles. Method
1| Pound. Insert your immersion circulator in a large pot and set the temperature for 154°F. Remove the chicken skins. They don’t fare well in the moist cooking environment inside the sous vide bag. Pound the breasts flat, or not. We like pounding them for sandwiches, but the beauty of sous vide is that even in their normal teardrop shape and uneven thickness they don’t overcook. Season