Cookingchart Poultry

Always preheat the cooking space before you put food in. Unless otherwise stated, use portions of approx. 200 g per vacuum bag. Cooking time can vary slightly depending on the quality and maturity of product.
Breast of Chicken
Cooking mode | Temperature | Duration |
Steam | 75°C | 13 minutes |
Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4-0.6 bar), and brown well afterwards.
Tip: Season breast well or marinate. Use cling film to form into an even, tight roll and tie the ends. Vacuum-seal the whole package and cook.
Leg of Chicken
Cooking mode | Temperature | Duration |
Steam | 95°C | 42 minutes |
Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4–0.6 bar).
Tip: After braising, separate the meat from the bones and return to the strained and reduced stock. Enhance with herbs.
Breast of Duck
Cooking mode | Temperature | Duration |
Steam | 64°C | 22 minutes |
Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4-0.6 bar), and brown well afterwards.
Tip: If serving with an orange sauce, marinate with orange zest, black pepper and 1 mint leaf.
Cornfed Poulard, Rolled, Boneless
Cooking mode | Temperature | Duration |
Steam | 62°C | 38 minutes |
Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4-0.6 bar), and brown well afterwards.