Chicken fillet cooked sous vide in clove butter
A tasty way of cooking chicken breast to use in a cold dish or to quickly fry before serving.
Allergens & dietary requirements
- Cow's milk
- Lactose
Ingredients
- 10 chicken fillets
- 500 ml clarified butter
- 10 cloves
- 10 leaves bay leaf
- as needed salt and pepper
Preparation method
- Preheat the sous vide bath to exactly 72°C.
- Season the chicken fillets with salt and pepper and pull vacuum each piece with about 50g of clarified butter, a clove, and a bay leaf.
- Leave to cook at 72°C for 25 minutes.
- Immediately cool in ice water or fry the chicken in butter until brown.
Serving suggestions
- To use cold in salads or on sandwiches.
- To use warm in main dishes with various preparations of vegetables and mushroom sauce.
- As part of a salad with tomato, sweet pepper, or aubergine.
