Tender, juicy chicken breast

AllBrine Preparation: dissolve 100 grams of AllBrine No. 1 per liter of hot water. Let cool to refrigerator temperature (min. 7 ̊C). Chicken breast Prepare, brine: Place the chicken in the refrigerator immersed in the AllBrine for a minimum of 1.5 and a maximum of 8 hours. Then rinse under the cold tap and pat dry with kitchen roll.

In the barbecue: Fire up the barbecue as steady as possible at 110 ̊C. Slowly cook the chicken to a core temperature of 74 ̊C. Once the core temperature is reached, remove immediately from the barbecue and let rest. TIP: Put a cube of smoke wood* between the coals for a delicious smokey chicken breast and a nice reddish-brown color. *Cherry wood goes well with chicken and gives a nice red-brown color. But other types like oak, beech, hickory or apple wood will do just fine too!

In the oven: Set the oven to 110 ̊C* and slowly cook the chicken to a core temperature of 74 ̊C. Once the core temperature is reached, remove immediately from the oven and let rest. *For a bit more color and/or faster cooking, the oven can also be set higher. However, you will lose some tenderness and juiciness compared to slow cooking.

Sous-vide: Vacuum the chicken breast and cook slowly in the sous-vide cooker to a core temperature of 74 ̊C. Once the core temperature is reached, remove immediately from the sous-vide tube. Let rest in the vacuum.

TIP: Put some butter or goose fat in the vacuum bag.

Frying pan: slowly fry the chicken breast in some (goose) fat or butter all around, over low heat. Slowly fry the chicken to a core temperature of 74 ̊C. Once the core temperature is reached, remove immediately from the pan and let rest.

Cooking in the barbecue, oven or sous-vide lends itself perfectly to adding some color and roasted chicken flavor afterwards. After the initial cooking, let the product rest for at least 15 minutes. Roast, grill or bake the chicken briefly again at a high temperature.