Sous vide question. How to prep frozen chicken for cook and time differences?

I think serious eats recommends adding an hour to the cook time for frozen items.

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Q: Can I cook a sous-vide chicken breast straight from the freezer?

Yes! Chicken breasts can be seasoned and sealed in bags, then frozen as-is. To cook, pull them out of the freezer and drop them straight into the water bath, making sure to add an extra hour to the cooking time in order to allow the chicken to fully thaw and heat through to the center.

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Have frozen breasts

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Yuck.

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Input appreciated.

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Get some thighs and put them on a grill.

I've heard a half hour in the bath to thaw, but I suppose it depends on the thickness and how cold the freezer runs. If it's a piece of meat you can usually palpate it to check to see when it's thawed.

Chicken breasts turn out very good for a sandwich or in a salad btw.

One of the best applications is bone in beef short ribs. I get laughed at here because they take 72 hours in the bath, but my prep and cook time is virtually nothing. My point is that sous vide seems to take a lot more time, but depending what you're making the time spent on the dish might actually be less and can produce fantastic results. You can also buy everything when it's on sale and make a bunch at the same time. If my sous vide unit broke tonight, I'd purchase another one tomorrow. I couldn't live without it or my food saver unit. They've paid for themselves over and over.

ps. After brining overnight, as we speak I'm cooking pork belly sous vide for 12 hours at 180 degrees. I've used a variant on Thomas Keller's recipe from his book Under Pressure and in the past the results are fantastic. One taste and no one in their right mind would scoff at cooking sous vide.