Chicken fillet is juicy, as a substitute for store-bought sausages for sandwiches.

Salt chicken fillet with 3% salt. For example, for 1 kg of fillet - 30 g of salt.
Leave for a day in the refrigerator for salting.
Then measure 3.3 weights of water from the weight of the fillet (for example, for 250 g fillets - 825 g of water), boil, remove the heat to a minimum, put the fillets and cook for 25 minutes at a water temperature of 80-90C, (you will have to experiment with a thermometer once ), do not boil.
The fillet turns out to be juicy, dense, a real replacement for store sausages.
There are no photos, but it looks like boiled chicken fillet.
For those who count calories - about 150 kcal.

Good recipe! It's a shame if you get lost. You can try to do it in the cartoon so as not to dance with the thermometer.

Probably it is possible in a multicooker. I don't have such a device, so I can't say anything as a comment. If you try, tell me.

[Lleexxus]

Exactly! Set 80 degrees in manual mode. and 25 minutes. Lleexxus, thanks for the recipe! But a photo would be nice to add

The next time I cook, I will definitely add

it's better to send the fillet to a vacuum, reduce the degree to 63, for example
, well, time to add
Well, this of course will be a completely different recipe)

You're probably right, but I didn't cook like that. It's just that I'm used to the way I wrote above (I know that on the middle burner I have just the right temperature).

[Alexei]

Alexei, it's just that in the cartoon, some things are much easier to cook
he himself used to be skeptical about this kind of device, but with the acquisition of the head, he changed his mind

Aleks100, thanks, but I have only a blender in my kitchen of the most popular appliances, even instead of a bread machine - a bread handle. Somehow it turns out more sincerely, and I'm not in a hurry, but I cook with pleasure.
For two months I worked as a cook for a friend in a cafe - oh yes, these devices are needed there.

[Alex100]

Alex100, if you have a variety of devices, you can cook anything and how you want. And here the trick is that only a refrigerator, a burner, a saucepan and a thermometer are used, that is, without additional investment and cluttering up the space.
Alexei, thanks, I stole the idea. I liked the calculation of the salt-water-meat ratio.

I liked the calculation of the salt-water-meat ratio.

Salt: hang in grams?

3% of the weight of the fillet, more is possible, the texture of the meat changes for the better, but then you need to take more water during boiling. Expect a final salt concentration of 0.8%.

[Admin]

Admin, Tatyana, yes this is a whole dissertation !!! Lowest bow and thanks!

To your health!