pedal pier dolony

The *ONLY* safe(and by safe I mean pasteurized) way to prepare medium rare boneless skinless chicken breast(don’t even try dark meat, texture is awful) is to carefully* cook it sous vide at 137F/58C for about 3 hours(give or take 15 minutes). You can seal it with schmaltz, duck fat, butter, or chicken stock, in that order of preference if you like, along with herbs like sage and thyme.