Greetings,
I am able to procure fairly large boneless/skinless chicken breasts that I usually cook in pairs as a roast that I “net tie” together. The roasts end up taking on a football shape that are approximately the circumference of a soft ball and weight in the neighborhood of 2.5 lbs. I have the routine down for the bbq, but I have yet to SV any chicken of this mass. Any ideas about time and temp? I prefer my chicken cooked to medium/medium rare (slice roasts for sandwiches and such).
Will appreciate all input.
Thanks,
LR
3 Replies So Far
Sounds interesting. You can see the times here: https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness#sous-vide-pasteurization-chicken
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