Sous-vide often gets touted as a technique to guarantee moist and tender pan-roasted chicken. But why limit sous-vide for hot applications? Doesn't cold chicken deserve to be just as juicy and flavorful as hot chicken? A couple dozen chicken breasts and a few days of tinkering later and I had the tastiest, juiciest, most flavor-packed chicken salad ever. Here's how it works. Read More
from Serious Eats http://ift.tt/1EVCtkq via bottle cooler
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