Chicken Sous Vide with Tarragon Rosemary Sauce
Last night’s dinner using the Sous Vide Supreme. Chicken was brined in a weak solution (5 tbsp per quart of water) for an hour, sealed up with a pinch of sea salt & pat of butter, like here, then cooked at 146F for two hours. Click for the high quality version. Chicken Sous Vide The...