Hamilton Beach 33970 Use and Care Manual - Page 10
Recipes
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Recipes The chicken and salmon sous vide recipes were developed to coordinate the cooking of the vegetables and the chicken or salmon so they are ready to be served at the same time. For best results when cooking these foods separately, follow recommended temperatures on page 7. Sous Vide Chicken With Asparagus and Brown Butter Ingredients: BROWN BUTTER 2 sticks (1 cup [237 ml]) unsalted butter 2 tablespoons (30 ml) fresh thyme leaves 2 tablespoons (30 ml) fresh rosemary 2 tablespoons (30 ml) chopped fresh sage leaves 4 cloves garlic, minced CHICKEN 4 skin-on boneless chicken breasts 3 tablespoons (44 ml) kosher salt 1 tablespoon (15 ml) sugar 1 tablespoon (15 ml) vegetable oil ASPARAGUS 1 pound (454 g) asparagus, trimmed 1 tablespoon (15 ml) olive oil 1/4 teaspoon (1.3 ml) kosher salt 10 Directions: 1. Select Sous Vide mode and set to 145°F (63°C) for 1 hour. 2. In a small saucepan over medium heat, heat 1 cup (237 ml) butter and cook until butter is lightly browned, 3 to 4 minutes. 3. Add the herbs and garlic, reduce heat to low, and cook for an additional 2 minutes. Strain about 4 tablespoons (59 ml) of the butter into a small bowl and reserve. Strain the remainder into a separate container to reserve for serving. 4. In a small bowl, combine 3 tablespoons (44 ml) kosher salt and 1 tablespoon (15 ml) sugar. Season chicken breasts generously with the salt mixture. 5. Using the reserved 4 tablespoons (59 ml) of brown butter, brush each chicken breast with about 1 tablespoon (15 ml) of butter. Place each chicken breast in a heat-seal bag. Vacuum tightly and seal each bag. 6. Add asparagus, oil and salt to a heat-seal bag. Vacuum lightly and seal. 7. When water reaches set temperature, add chicken and asparagus pouches to water bath and press START. 8. When cooking time has ended, remove pouches from water bath and open. 9. Pat the chicken breasts dry with paper towels. Heat a large skillet on medium-high. Add 1 tablespoon (15 ml) oil. When oil begins to simmer, add chicken to pan skin-side down. Sear chicken until skin is crispy and browned. Turn chicken and sear other side until browned. If desired, slice chicken before plating. 10. To serve, place asparagus on plates and top with chicken. Drizzle with reserved brown butter. Serves: 4 to 6