Sous-vide Chicken

On thighs (drumsticks and wings too)...

Breast meat...

The usual procedure is to rinse the cut, pat it dry, annoint it with olive oil, add light salt, pepper and herbs to taste such as rosemary, sage or thyme. Put it into a bag, suck and seal it. We're assuming boneless and skinless here although don't forget that, if you take care for it, skin-on can be a huge deliciousness beyond.

Sous-vide is the best way to do chicken breast meat because, if you exericise a little caution, it's a way to ensure juiciness that always eludes you with any other cooking method.

Cut Amount Temperature Time
1" thick 2 breasts 150° 1 hour
2" thick 2 breasts 150° 2 hours

Nota bene

Be very careful using the liquid left over after your meat has cooked in its bag. You'll be tempted to make gravy from it and that is a good thing, but you should know that it will very likely be too salty by far. Adjust accordingly; your mileage may vary.