Watch Dr. Terry Simpson show you how to cook chicken, using Sous Vide, his favorite, healthy method for preparing meals.
After years of eating thousands of pounds of chicken made every way from buttermilk fried in the South – to baked in the North; from chicken made by great Italian chefs, great deli chefs, and Native Americans, someone came up with Sous Vide cooking. This is chicken at its finest.
Here’s how we prepare Chicken Sous Vide…Start with some great chicken. By great chicken, I mean chicken that actually walks for part of its life – that pecks, that isn’t raised in a cage.
Here is what you need:
Vacuum sealing device
Plastic wrap and plastic bags
A Sous Vide Water oven
Chicken breast, de-boned and butterflied
Salt, pepper, thyme, sage, and duck fat
Roll up the fresh sage and thyme in a plastic wrap like you are rolling a cigarette. Cut into one inch rolls. Put one inch in each bag.
Put one tablespoon of duck fat in the bottom of the bag
Season the chicken with salt and pepper and place in the bag
Seal the bag and place in the water oven for 40 minutes at 147 degrees Fahrenheit
After 40 minutes – heat a frying pan until hot- add some vegetable oil
Remove the chicken from the bag and place in the fry pan for 90 seconds a side
This is the basic chicken breast that will serve for all recipes. Sous Vide chicken is the most juicy and succulent chicken you will ever have. Once you try Sous Vide, you’ll never want to prepare chicken any other way.
Dr. Terry Simpson
Dr. Terry Simpson is a Phoenix based surgeon. He received his bachelors, masters, and medical degrees from The University of Chicago, where he spent 3 years studying virology and researching viruses. Dr. Simpson is a frequent contributor to media outlets, discussing health related topics and advances in medicine, while maintaining a thriving practice in Scottsdale, Arizona. www.drterrysimpson.com