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SV’d Chicken Breast with Basil and Garlic Tortellini
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Mattman3969
Posts: 10,457
SV @147° for 2 1/2hrs with EVOO,SPOG, Fresh Sage, Rosemary and Thyme. Then seared in the CI with a little ghee and EVOO on the mini
And the plated shot.
It’s been a while since I SV’d any chicken and I’m kickin myself for that. This blew away any of the chicken boobs I’ve done in the last 3months. Texture was spot on and the herbs really shined through. Mrs3969 was very happy with it.
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analyze adapt overcome
Comments
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That looks delicious.
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I have yet to Sous Vide chicken but I must give this a go! Looks delicious!In the bush just East of Cambridge,Ontario
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Great cook and presentation right there, as always. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Simple killer cook right there, and great presentation as usual.canuckland
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Thanks for the compliments guys. Sometimes simple is just what the dr ordered. This one fits the bill.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Great cook. I've been a long time fan of SV chicken breast. Favourite incarnation is using Dizzy Pig Shakin' The Tree and served with picked celeriac.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Top notch brother!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Looks fantastic! I agree, don't use it as much as I could, but the SV chicken turns out great!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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