Back on the final Tuesday of September, the dinner idea that came calling was to once again pull out the Joule sous vide immersion circulator and to cook up a pair of split chicken breasts. I seasoned them well, thinly sliced lemons to slide in, and snipped fresh rosemary sprigs from the kitchen garden; they were bagged and vacuum-sealed; they went into the immersion bath for about 90 minutes. After pulling them out and tossing them into an ice bath, I threw together a well-herbed dressing and some diced asparagus stalk discs, then mixed it all up with the tender chicken and served it on brioche buns. It was a symphony of simplicity.
Adapted from "The Best Classic Chicken Salad Recipe," from J. Kenji López-Alt, Chief Culinary Consultant of SeriousEats.com. [Published 03 June 2015 / Updated 17 April 2020]
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