Friday, 17 May 2013

Lemon Chicken Breast

I brined a couple of chicken breasts, using 1% gross salt solution and 0.5% sugar overnight. I also added some lemon extract to the solution. In the morning, I removed the breasts and left them covered in the fridge for the day.
I did these sous vide with a little butter and lemon thyme for about 2 hours at 63c and then seared them off.
I accompanied them with roast peppers stuffed with mushrooms, asparagus, red onion and garlic (all roasted) and cous cous done with roast butternut squash.

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