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Vacuum-cooked chicken luncheon

Meat3020 minutes150 people
1/52/53/54/55/5 (4 votes)
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By Mayra Fernandez Joglar

This vacuum-cooked chicken luncheon is one of the healthier options since it does not contain preservatives or artificial colors.

I don't know if you've ever stopped to read the labels on commercial cold cuts, although if you haven't, you've surely already imagined the amount of additives they carry.

Thanks to this recipe we already have one homemade alternative super easy to do that, from now on, is going to make my life so much easier.

Read until the end and I'll tell you all the little secrets so that this homemade cold meat drives you as crazy as it does me.

Vacuum-cooked chicken luncheon

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Delicious homemade cold meat full of flavor and without preservatives or artificial colors.

Vacuum-cooked chicken luncheon
  • Mayra Fernandez Joglar
  • Recipe type: meat
  • Rations: 150
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 organic chicken breast
  • 600 g of water
  • 60 g of salt
  • 20 g olive oil
  • 2 tablespoons (dessert size) of paprika from La Vera
  • 1 tablespoon (dessert size) garlic powder
  • 1 tablespoon (dessert size) onion
  • Ground pepper

Preparation

  1. We clean the chicken breast well, removing the skins and excess fat that it may have.

  2. In a large bowl we put the water with the salt and stir well until it dissolves. Then we introduce the chicken breast, cover and let it rest for 1 hour in the fridge.

  3. Meanwhile we prepare the seasoning mixture by mixing the paprika, garlic, onion and pepper with the oil. We stir until we form a paste.

  4. Once the resting time is over, drain the chicken breast from the brine and dry it with kitchen paper.

  5. Spread the seasoning paste over the breast and distribute it well so that it is well impregnated.

  6. We put the breast in a vacuum-seal bag, we also add all the pasta and close hermetically.

    We let it rest in the fridge between 24 and 48 hours.

  7. After the second rest, we put the blade cover in its position and fill the glass with water up to the third mark, that of 1 and a half liters.

    Close the glass and heat the water for 5 minutes, 60º, speed 0,5.

  8. When the time is up, add the vacuum-packed chicken breast and program 75 minutes, 60º, speed 0,5.

  9. Once the process is finished, we remove the packaged brisket from the glass.

    We open the bag carefully, we remove all the juice to a bowl or sauce boat.

    We also take out the chicken breast that will be ready to eat.

    We can serve it both hot and cold.

Notes

  • The kcals are calculated for every 100 g of final product.
  • The number of servings will depend on the size of the breast.
  • If you don't have a blade cover, you can put the vacuum-packed breast in the basket.

Do you want to know more about vacuum-cooked chicken?

First and foremost is, without a doubt, the chicken. try to be ecological to ensure that it has been raised and fed in the best way.

The rest of the ingredients, you can see, are basic, the kind that we all have in the pantry. Even so, you can prepare the pasta with your favorite seasonings, adding more or less garlic and onion or incorporating a little chili to give it a spicy point.

La brine It is not essential but I assure you that the difference is noticeable. With this step you will get a softer meat and with its right amount of salt.

During the rest for 24-48 hoursIdeally, you should massage the breast a couple of times and turn the bag over so that the paste spreads well over the entire surface.

For those of us who like cooking, having a vacuum packing machine It's more than just a whim because it is used for various things.

For this type of apparatus, special bags are used and, thanks to the packaging machine, It removes the air from the interior and seals them perfectly.

But if you do not have a vacuum sealer you can always resort to the trick to make a vacuum with water…Yes, yes, with water!

Trick to vacuum pack without a machine

Thanks to this simple trick You can prepare this vacuum-cooked chicken luncheon even if you don't have a canner at home.

Too easy. Put the food in a clean zip lock bag. Close practically the entire closure of the bag leaving only a hole and you put the bag in a bowl of water without the water reaching the opening.

The water will put pressure on the bag and will push the air into the hole It's open. Now you just have to close that hole and make sure that the zip or closure is well sealed.

You take the bag out of the water, dry it with a cloth and distribute the contents throughout the bag so that it is not all in one place. So it will freeze or cook better.

And you already have your bag ready vacuum or under vacuum to cook or freeze!

How to use the vacuum-cooked chicken luncheon?

You can use this stiff to prepare some rich sandwiches, sandwiches or toasts.

Although it can also be used for replace the ham in recipes that call for this ingredient. You just have to be careful to cut this very thin chicken meat with a mandolin, with a slicer or with a very sharp knife.


Discover other recipes of: Meat, Healthy food

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