Hamilton Beach 33970 Manual page 10

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
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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