Brining Chicken for Sous Vide

borgech

Hello,

I plan to sous vide some chicken breasts this weekend. I've sous vide chicken breast before (65* C for 1.5 hours), and while good, I think it is lacking something. Does a brine help? Or should I add some herbs, etc to the bag during sous vide? 

Thanks in advance,

Chris

Samuel_68313

I personally avoid brining it because I prefer the texture of sous vide breast without it, but a little oil or butter is nice. Herbs and spices would obviously help if they compliment the dish. The main thing it lacks is obviously the flavour a good sear gives meat. So you can either search for that elsewhere in your dish or crisp up the skin nicely. A good liberal season afterwards is of course necessary.

My personal temp for breast is 63 for two hours.