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[okie smokie]

I have a bag of chicken breasts in the freezer, skinless, boneless.  I would like to defrost, season and sous vide in separate bags.  Put them back in the freezer is take out a couple as needed for quick meals. Maybe quick pan sear before eating.  Anyone have suggestions as to how to do this right?

[pmillen]

I regularly SV boneless, skinless chicken breasts.

I gather that you want to SV them and then freeze them for quickly warming and serving.

• Season the breasts with salt and pepper, chopped cilantro and chopped garlic cloves.
• Add a squeeze of ½ lime per bag.
• Bag them and SV for an hour at 150°.
• Pan fry them in butter or ghee for about two minutes or until golden brown, mostly for appearance but you'll get a bit a Malliard reaction taste.

The IT should be 165° when finished.

I hope that I had a grasp of your question's intent.

[okie smokie]

You did.  I seasoned them frozen with "kickin Chickin". At 148* (not sure why that) and gonna go half hour extra or more since they are frozen.  About 1hr and 30.  Since I had 5 of them, I will refreeze 3 and save two for tomorrow dinner.  I do plan to pan sear just before eating.  Just ad a dash of lemon while in the pan.  May slice cold for salad, or unsliced for sanich. Just fooling around.

[4given]

Thanks for the tip guys! I will try this

[bregent]

I do breasts at 140F for 2 hours, then hit them with a torch. Sometimes brown in some butter. No need to bring to 165F if you SV correctly.

[Osborn Cox]

I’m with bregent, I can’t remember if I saw it on Serious Eats or someplace that as long as they are held at an IT of 140 for at least 30 minutes they are pasteurized and good to go.    For me it was a game changer for chicken breast, before that you could chase me around the block with them.   

[okie smokie]

Well they are off and in the fridge for now. Will keep two for tomorrow and freeze the other 3.  Had them in frozen and then 148 for 2 hrs.  They seem tender in the bag.  Will report tomorrow.  (Had too much filet and taters tonight Costco prime.  They were $14.99 lb and trimmed a little better than usual.).   

[BigDave83]

I usually do 140 for 4ish hours. I usually also do and extra one or two and then ice and toss in the fridge. Great to have one or two in the fridge ready for something. I have had them in there for 4 or 5 weeks with no issues. s long as the bag seal is in tact it is pasteurized and will last for weeks.

[okie smokie]

I usually do 140 for 4ish hours. I usually also do and extra one or two and then ice and toss in the fridge. Great to have one or two in the fridge ready for something. I have had them in there for 4 or 5 weeks with no issues. s long as the bag seal is in tact it is pasteurized and will last for weeks.

Good point.  I will do the same. Anxious to see what "Kickin Chickin" did for them.

[hughver]

Ditto for 140°, After sear there is little or no pink and they are much moister.

[okie smokie]

Seasoned with Kickin Chickin, sous vide at 148 for 2 hrs.  They were wonderful.  We took two of them and cut into cubes, then sauté with a can of cream of mushroom (no added water), added 1 oz of sherry, and simmered.  Next boiled a bag of white rice.  Buttered the rice when done and then made each plate with rice covered with the creamed chicken. Made an excellent meal.  We have 3 left and will try some other options to see how they are best used.  Very pleased with this simple recipe.   

[pmillen]

I'd eat that.