Step-by-step tutorial on how to prepare sous vide chicken breast using an immersion circulator.
chicken breast, pat dry
To taste sea salt & freshly cracked black pepper
3-4 sprigs thyme
1/4 tsp caraway seeds
1/2 tbsp frozen garlic puck
Set the Anova Sous Vide Precision Circulator to 140F.
Pat dry the chicken with paper towel. Season with chicken breast with salt, pepper and desired seasonings. Carefully place into a food-grade bag and vacuum seal. Once the circulator has reached 140F, slide the chicken in and set timer for 1 ½ hours.