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Regarding storage of sous vide chicken breasts. Should I store the cooked chicken with its juices (olive oil and chicken juices), or should I remove the breasts from the zip bag, wrap it in film, and store it that way?

Storage is refrigeration.

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You can do it either way, but I typically go for convenience. Remove protein from water bath. Leave in bag. Allow to rest on counter for 15 - 20 minutes. Chill in ice bath. Refrigerate or freeze. I deal with the contents of the bag at the end.

  • Unless there's something in the bag that may develop off flavours over a longer storage time, I'm with you as far as convenience etc. goes. – Stephie Aug 26 '17 at 17:05

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