Did some Sous Vide chicken breasts tonight.
Brined breasts for 24 hours, then sealed up with olive oil, couple pads of butter, lemon zest, fresh thyme, sage, oregano, fresh cracked pepper , garlic powder and a couple dashes of hot sauce.
Set the circulator at 145F and cooked for 1.5 hours while I cleaned and took my pups for a jog. Finished it on the grill.
Turned out stupidly juicy and moist. Used the liquid left in the bag as a sauce. Will be doing this again!
Have a couple little chunks of brisket cooking Sous Vide for 48 hours right now. Friday night dinner!!